Thursday, March 19, 2009
1 1/2 cups milk
3 1/2 cups cream
1/2 cup uncooked rice ( not converted rice)
1/2 cup sugar
1 teaspoon good vanilla extract
2 egg yolks at room temp, beaten
pinch of salt
Combine milk, and 2 1/2 cups of the cream, rice sugar and salt in a heavy, non aluminum saucepan. Gently simmer, uncovered stirring ffrequently for 50 minutes as mixture thickens and liquid is absorbed into rice .
Remove from heat. Stir in vanilla. Whisk in egg yolks very vigorously ( don't let them sit unattended in the warm pudding for even a second or you will have a scramble) Let cool to room temp
When pudding is cool, beat remaining cup of cream until stiff, fold into cooled rice pudding. Pudding may be served immediately or chilled. It can be served cold, but if you like to warm up servings , put in microwave for 20 to 30 seconds. Sprinkle with nutmeg before serving.
OH.....memories of Grandmother. How my sister and I loved her rice pudding.