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Author Notes: I like creamy rice pudding and I have adapted my recipe using some of the ingredients of the typical French Rice à l’Impératrice to make a rich custard and creamy rice pudding.
I always blanch the rice to remove the starch so the rice pudding doesn’t have a starchy taste. —Babette's Feast
ounces golden raisins
cups full fat milk
ounces medium-grain rice uncooked
egg yolks - room temperature
- Warm up the rum and macerate the raisins for 2 hours or leave in cold rum overnight.
- Put rice in a colander in a large bowl. Wash the rice under cold water until water is completely clear with no starch trace. Leave in colander over an empty bowl to drain.
- In a pan over moderate heat, bring the milk to a simmer with the sugar, vanilla pod, scrapped seeds and cinnamon stick. Remove from the heat and allow to infuse for 15 minutes.
- Put the milk back on low heat to start the boiling of the milk.
- Bring a large pan with water to a boil, add the rice and when the water reaches boiling point again, cook for 2 minutes.
- Drain and immediately put in the boiling milk. Cook the rice uncovered, over VERY LOW heat, simmering for 30 minutes.
- In a bowl, beat the egg yolks with a fork
- Remove the rice from the heat, add the beaten egg yolks in a stream beating vigorously so the egg doesn’t curdle but heat cooks through the egg yolks.
- Stir in the Rum and the raisins, mix well and pour in a serving bowl.
- Serve warm or cold.
- This recipe was entered in the contest for Amanda and Merrill's Best Rice Pudding