From: (Elizabeth Willey)

Date: 24 Aug 93 20:04:17

The recipe in Jane and Michael Stern's occasionally-precious SQUARE
MEALS makes a dead good creamy rice pudding.

1 cup long-grain rice*
2 cups water
1 teaspoon salt**
3/4 cup sugar ***
3 cups milk****
1/2 cup raisins*****
3 egg yolks
1 cup cream, light or heavy, depending on how rich you want pudding
2 teaspoons vanilla extract
nutmeg or cinnamon
1 cup heavy cream [light or heavy, or even just half-and-half]

RECIPE ANNOTATIONS FROM ME, after careful experimentation:
*Use arborio rice for best results.
**1/2 t salt
***1/2 C sugar is more than enough
****This dessert, always a favorite in our house, became *even better*
when, after moving to San Francisco, I began making it with the
extra-rich milk available here.  To get the same effect, add a
tablespoon or two of cream to regular whole milk.  Do not make rice
pudding or bread pudding with skim milk.  The flavors come off wrong
and the smoothness doesn't develop properly.
*****Raisins are optional.  We leave them out, having negotiated the
"Bread pudding-rice pudding truce" years ago, in which bread pudding
has raisins and rice pudding does not.  If you do use raisins, use the
yellow ones, for a more harmonious appearance and softer taste.


Combine rice, water, and salt in saucepan and simmer 3 minutes.  Add
sugar and milk and bring to a slow simmer over low heat, stirring
occasionally.  [NOTE: I stir constantly, same as for risotto or
custards, to prevent sticking.  It doesn't mar the end product at
all.]  Cook, uncovered, 30 minutes, or until the milk is absorbed.

[If you are very greedy, you can stop right here.  You have an edible,
creamy rice pudding; stir in the cream and heat it a bit longer for
best quickie results.]

Soak raisins in water until they are plump.

Preheat oven to 300 deg F.  Butter a 1 1/2 quart baking dish.

Whisk egg yolks with cream and vanilla.  Combine with cooled rice and
mix well.  Drain the raisins and mix with rice.  Turn into baking dish
and sprinkle with nutmeg or cinnamon.  Bake, uncovered, until set at
edges but still creamy inside (about 25 minutes, [depending on your
oven, do keep an eye on it]).

Gently heat (microwave) 1 cup heavy cream to lukewarm and pour on top.
[You can leave the nutmeg off the pudding and stir it into the cream,
with a little vanilla.]

[Delicious by itself or with fresh fruit such as peaches, juicy ripe
strawberries, apricots.]


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.