Easy Rice Pudding
By Beverly Hicks Burch
Last week on Aug. 9th a little known “national” day passed with very little recognition. That day was National Rice Pudding Day and I for one am slightly sadden we don’t pause to pay more tribute to this tasty little treat.
Rice is probably one of my favorite grains. It seems to be the one I can digest the best so no matter how it’s prepared, I’m just about going to be assured to like it.
But, rice pudding…yummm! Probably one of my favorites if not the favorite, although I do make a really good banana pudding…and that my friends leads us to this recipe…let’s call this a fusion recipe…
Several years ago my Aunt LaRue was visiting and I made banana pudding for her. When she dipped her soon into her bowl I was a little nervous, because Aunt LaRue had the reputation of being the cook in our family. I kinda held my breath as she took her first few bites and was literally floored when she said, “Honey, that’s the best banana pudding I’ve ever had in my life!”
I think I made a couple more while she was there. One night she asked me how I made it and I told her. It was simple really. I made a vanilla pudding, layered bananas and vanilla wafer with the pudding and then did a meringue.
She then suggested that the vanilla pudding would be good to use to make a rice pudding. Hummm…
Well, I pondered over that for several years. I had tried the traditional rice pudding recipes, some with not always great results. So, a few weeks ago when I was craving rice pudding, I also got a “wild hair” to try Aunt LaRue’s suggestion.
I cooked my rice, added the vanilla pudding and there you are…rice pudding. It was great warm. I would recommend serving it soon after making and try to serve it all. We did have a little left over and although we heated it up, some of the moisture was absorbed overnight.
Easy Rice Pudding
1 ½ cup rice
3 cups water
½ cup dark raisins
Pinch of kosher salt
Cook rice and raisins in the salted water. Bring the water to a boil, then reduce the heat and simmer until all the moisture is gone. Remove from the heat and pour the rice in a large serving bowl.
½ cup sugar
2 tablespoons cornstarch
1/8 teaspoon kosher salt
2 cups milk
2 egg yolk, slightly beaten
1 tablespoon butter
1 teaspoon pure vanilla flavoring
1. In medium saucepan combine sugar, cornstarch and salt.
2. Gradually stir in milk.
3. Cook over medium heat until the mixture boils and thickens. Stir constantly. Boil for 1 minute.
4. In a small bowl temper about 1/3 of the hot milk mixture with the egg yolks. Add this back to saucepan and blend well.
5. Cook until the mixture bubbles while stirring well.
6. Remove from heat and add butter and vanilla flavoring.
7. Pour the vanilla pudding over the rice and combine well.
© 2010 Beverly Hicks Burch All Rights Reserved.