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Rice Pudding

April 26, 2010

Rice Pudding

As Marc mentioned in a previous post, last weekend, we celebrated 5 years together as a couple.  Marc took me mini-golfing and out for pho (my favorite…), and I promised to make him rice pudding.  As a New Jersey native, rice pudding is something that Marc grew up with, eating in diners.  My goal was to find a recipe that emulated the diner taste — a particularly difficult task, considering that I am completely NOT from NJ and totally unfamiliar with what it’s supposed to taste like.

I didn’t have to look too far — stopping at one of my favorite blogs, Smitten Kitchen for inspiration, I found a rice pudding recipe that seemed like the ultimate.  As a New York-based blog, Smitten Kitchen seemed to have the market cornered on the right flavor.  I knew that I had found the right recipe for Marc, and it seemed like it was easy to put together, to boot.  The verdict is in:  Marc really enjoyed this rice pudding, and it’s even gotten better by sitting in the fridge overnight.  This recipe made a TON.  I am trying to decide which one of us will take it to work this week, because there’s no way that we will make it through this much rice pudding!

Rice Pudding

adapted from Smitten Kitchen

  • 1 c. long-grain white rice (I used Carolina brand)
  • 1/4 tsp. ground cinnamon, or 2 cinnamon sticks
  • 2 strips of lemon or orange zest (use your vegetable peeler)
  • Tiny pinch of ground cloves
  • 4 c. water
  • 1 egg
  • 3 c. 2% milk
  • 1 (14-oz) can sweetened condensed milk
  • 1/4 tsp. salt
  • 1 tbsp. vanilla
  • 1/2 c. raisins (optional)
  1. Soak the rice, cinnamon, zest and cloves in the water in a heavy saucepan for 1 hour.
  2. After soaking, bring the rice mixture to a boil on high heat, uncovered.  When it starts to boil (about 5 minutes), lower the heat to medium and cook until water is almost evaporated, about 10 – 15 minutes.
  3. While rice is cooking, beat the egg in a bowl.  Add the milk and stir well to mix.  Add the egg mixture, condensed milk, salt, vanilla extract and raisins to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly, or is at your desired consistency.   This will take about 25 – 35 minutes, bearing in mind that the rice pudding will DEFINITELY thicken up once you take it off the heat and put it in the fridge.
  4. Put in bowl, and refrigerate.  Serve pudding when it is completely cooled.  If you do it true diner-style, you’d squirt a little whipped cream on the top (see above).  I put extra raisins in mine, too!
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