I have been making so much Bread Pudding lately that I forgot about, "The Barefoot Contessa's" Rice Pudding. My friend Dawn came over today and mentioned how much she loves rice pudding. So, I made some for her. I have made the recipe several different ways... substituting half and half for cream, using just milk. And each time I have loved the recipe.
Adapted from Barefoot Contessa
Ingredients
1/3 cup long grain
1/2 teaspoon salt
1 cup cream
3 1/2 cup 2% milk
1/2 cup sugar
1 extra large egg or 2 large eggs
2 teaspoons vanilla
Directions
Combine rice, salt and 1 1/2 Cup water in a sauce pan. Bring to boil, stir once, and simmer, covered over low heat for 8 to 9 minutes, until most the water is absorbed.
Stir in the cup of cream, 3 cups milk, raisins and 1/2 cup sugar and bring to a boil. Simmer uncovered for 25 minutes, rice should be soft. Stir often, especially at the last 7 minutes. I have scrambled the eggs a couple times so I alway temper it. Click here for directions. Once you have tempered the eggs pour it in the rice and let it cook for 1 more minute. Take the pan off the heat and add the remaining 1/2 cup of milk and vanilla. Stir well, it's ready to serve.
This pudding is great warm and really good cold.
Enjoy the recipe,
Rhonda
As always this looks great too!!! Hi Dawn!!!
ReplyDelete