Saturday, January 24, 2009
CREAMY RICE PUDDING
Rach, sorry it took me so long to do this post! I'm repenting.
1 c. uncooked rice (long grain, or round sticky rice)
1 c. unsweetened coconut milk
1 c. water
Bring to boil in sauce pan, reduce heat, cover and simmer until rice is done about 20 minutes. All liquid should be absorbed. Set aside.
**NOTE: You do not have to use coconut milk but it gives the rice a very unique, tasty flavor. For those of you coconut haters, it doesn’t make the pudding taste like coconut. If omitting coconut milk, substitute for another cup of water.
3 T. cornstarch
1 c. sugar
¼ t. salt
2 ¼ c. half and half
1 c. milk
2 beaten eggs
2 T. butter
2 t. vanilla
Mix, cornstarch, sugar and salt in a 3 quart, heavy saucepan. Add half and half and milk and cook over medium heat until thick, stirring constantly. Remove from heat and pour small amount of hot mixture into eggs while stirring constantly to prevent eggs from cooking. This is called “tempering” the eggs. Pour egg mixture back into pan and cook another 2 minutes, stirring constantly to prevent lumps. Remove from heat and add butter and vanilla.
Stir rice into pudding mixture. You may not want to add all the rice. If you want more pudding in the mixture, add it to your liking. Cover and refrigerate. Can be spooned into individual bowls. Cover the top of the pudding with plastic wrap to prevent “skin” from forming while it cools.