As much as I’d like to say rice pudding was among my life long favorites, honestly it was not…not even close. I had a general angst towards rice pudding and tapioca, all if it just grossed me out. It was boogers in a bowl, the unpleasant texture, the less than amazing flavor was just not on my list of things I’d like to consume. Some how or another I developed a craving for it. I was pregnant with my youngest (Connor) when I’d had it again for the first time in years. It was when I was nursing that I absolutely could not get enough of it. I was eating two or three store purchased tubs of it in a week, morning, noon and night I would sneak into the fridge and eat scoop fulls. I’m relatively sure it was my bodies natural instinct to crave something it needed that I don’t typically consume in my regular diet. So now I’m a rice pudding convert, sort of. I still authentically despise most of it, if its not done right I’m drawn back to memories of eating …snot. I find that varieties spiked with raisins and harvest spices really draw me in This recipe uses leftover rice with cream, whole milk and subtle spices. Add dried fruits and toasted nuts as you like.
- 1 1/2 cups cooked white rice (basmati or jasmine preferably)
- 2 cups milk, (or half and half divided, 1/2 cup reserved)
- 1/3 cup sugar
- 1 egg beaten
- 1 tablespoon butter
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/2 Teaspoon Cardamom
- 1/2 Teaspoon Ground Cinnamon
In a medium sauce pan combine cooked rice, 1 1/2 cups whole milk (or half and half), and sugar. Cook over medium heat 15-20 minutes stirring occasionally until the mixture has become thick and creamy. Stir in butter, and remaining milk. Place some of the mixture in with the beaten egg. You will do this to temper the egg so you don’t end up with scrambles in your pudding. Once you’ve mixed a spoon full or two into the egg combine this mixture back into the pot. Cook an additional 2-3 minutes stirring constantly until thick. Remove from heat and add vanilla, additional butter if desired. Serve warm or place into individual dishes. To prevent a skin from forming place plastic wrap directly onto the pudding. To reheat gently warm in the microwave or on stove top adding more milk to loosen if necessary.