Yesterday I made something divine. The recipe, titled “best-ever rice pudding”, is as good as – nay better than – Kozy Shack. You can find it in the June/July issue of Fine Cooking:
Best Ever Rice Pudding
4 and 2/3 cups whole milk
½ cup rice
7 tbsp sugar
1 cinnamon stick
2 large egg yolks
1 – 1 ½ tsp vanilla
In 4 quart saucepan combine 4 cups of milk, rice, sugar, and cinnamon stick. Bring mixture to a boil over medium heat. Reduce heat to maintain simmer and cook rice (approx. 25 min.). Remove pan from heat.
In a medium bowl whisk egg yolks until smooth. Whisk in about 1 cup of hot rice mixture. Pour egg mixture back into pan and add remaining 2/3 cup of milk. Bring to a boil over medium heat (about 2 min.) Remove from heat and add vanilla. Cool pan in sink of cold water for 20 min. stirring at 10 min.
The original recipe called for split vanilla bean added to the first four ingredients before the boil. Instead, I substituted 1 tsp of pure vanilla extract, which I added at the end before cooling. I also added 1/4 tsp of cardamom. The result was a bit on the runny side, so next time I will omit the 2/3 cup of milk at the end. The taste, runny or not, was heavenly. Imagine chilled custard soup with rice. Yum.
Tonight the tureen went to a dinner party and was duly finished off.
I miss it already.