Rice Pudding
Old fashioned creamy rice pudding. This takes almost an hour so plan ahead to be near the stove. This is an adaptation of Americas Test Kitchen television program from a few years ago. I lightened it up.
Old fashioned creamy rice pudding. This takes almost an hour so plan ahead to be near the stove. This is an adaptation of Americas Test Kitchen television program from a few years ago. I lightened it up.
- Carbohydrate 15.7174146875 g
- Cholesterol 4.88 mg
- Fat 1.2224665625 g
- Fiber 0.143124997258186 g
- Protein 2.04218 g
- Saturated Fat 0.77811125 g
- Serving Size 1 1 Serving (74g)
- Sodium 25.137875 mg
- Sugar 15.5742896902418 g
- Trans Fat 0.0524386250000002 g
- Calories 81 calories
Step-by-step
- Bring 2 cups water to a boil in a large heavy pot that has a lid.
- Stir in rice and salt .Cover and cook on low for about 15 minutes stirring once or twice until water is almost all absorbed.
- Add milk, half and half ,sugar and the optional nutmeg and cinnamon if you are using them and return to a medium simmer.
- Cook uncovered stirring frequently until mixture thickens...about 30 minutes and then reduce to a low simmer and continue to stir to prevent scortching....about another 12 to 16 minutes.
- When a small wooden spoon can stand in the mixture, remove from heat and add the vanilla and the optional dried fruit.
Jasmine rice carries this dessert, providing natural starch that thickens the base without requiring expensive thickeners. Long-grain white rice varieties release amylose molecules as they cook down in dairy, which creates the velvety suspension characteristic of proper stovetop puddings. Substituting arborio rice works well if you want a starchier texture, though it absorbs significantly more liquid, requiring an extra half-cup of milk to achieve the correct consistency.
Maintaining low heat during the final 12 to 16 minutes prevents the dairy solids from burning at the bottom of the pot. Milk and half-and-half contain high amounts of lactose and proteins that scorch rapidly above 200 degrees Fahrenheit, ruining the flavor. Frequent stirring with a heavy wooden spoon distributes heat evenly across the base of a heavy-bottomed pot.
Testing for doneness requires a simple visual cue: insert a small wooden spoon straight into the center of the mixture. When the spoon stands upright without tipping over, the pudding has reached the ideal thickness and should be removed from the heat immediately.
