Recipe - Mary Janes Rice Pudding With Cream

1 cup Longgrain rice (note 1)
2 cup Water
1 teaspoon Salt (note 2)
Three fourths cup Sugar (note 3)
3 cup Milk (note 4)
One half cup Raisins (note 5)
3 Egg yolks
1 cup Cream; light or heavy,
depending on how rich you
want pudding
2 teaspoon Vanilla extract
Nutmeg or cinnamon
1 cup Heavy cream (light or heavy;
or even just halfandhalf)

From: eliz@ai.mit.edu (Elizabeth Willey)

Date: 24 Aug 93 20:04:17
The recipe in Jane and Michael Stern's occasionallyprecious SQUARE MEALS
makes a dead good creamy rice pudding. They call it

RECIPE ANNOTATIONS FROM ME, after careful experimentation:

Note 1: Use arborio rice for best results.

Note 2: One half t salt

Note 3: One half C sugar is more than enough

Note 4: This dessert, always a favorite in our house, became *even better*
when, after moving to San Francisco, I began making it with the extrarich
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.

Note 5: Raisins are optional. We leave them out, having negotiated the
"Bread puddingrice 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.

COOKING DIRECTIONS: 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. Cool.

[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 One half 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.]

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