by ChocolateDiva
Photo by ChocolateDiva
ChocolateDiva's Notes:
Expand2 quarts milk Ask a question about this ingredient
2 cups Rice Ask a question about this ingredient
1 1/2 cup sugar Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 piece lemon Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
Put milk in sauce pan bring to boil with chunk of lemon rind.
Ask a question about this stepAdd rice to the milk.
Ask a question about this stepWhen it comes to a boil lower the heat and simmer till rice is soft.
Ask a question about this stepWhile this is cooking beat the eggs and sugar together to creamy consistency.
Ask a question about this stepWhen rice is about done, add a little of the milk mixture to the egg mixture.
Ask a question about this stepKeep beating as you are adding the milk mixture to the egg mixture.
Ask a question about this stepAdd a little at a time till it is all folded in.
Ask a question about this stepCook a few minutes more.
Ask a question about this stepRemove lemon
Ask a question about this stepPour into individual bowls or a casserole dish.
Ask a question about this stepSprinkle generously with cinnamon.
Ask a question about this stepI use Carolina Rice.
quickmeal, I have made this so many times, I don't pay attention. Let me make again and see if I can be more accurate. I use carolina rice. I use to use my milkshake machine to beat the eggs and sugar and now use my vita-mix. A blender doesn't whip enough air into it. I will get back to you.
This sounds like a divine recipe -- am looking forward to trying it (unfortunately I'm out of milk at the moment, so it'll be a day or so). One question: would you be able to give me an estimate of how long you simmer the rice in step #3?
Thanks for sharing!
I would say about 40 minutes. After I add the rice to the milk, stir to mix well, reduce the heat and cover. I check it 15-20 minutes and stir again (so it does not stick to the bottom). At this point the phone rang and I left it for 30 minutes. When I came back just about all the milk was gone, which may or may not have happened. The rice was definitely done. Since there was no liquid, I added 1 cup of milk in order to beat the eggs and sugar. The rice was very thick. When I added the egg, milk and sugar mixture, it was still not enough liquid so to thin it down I added a little less than 3/4 cup more milk. Continue direction #8. Lemon is optional. It was in the original recipe, but I usually forget it.
If there is not enough liquid, the pudding will be thick, if you put too much liquid your pudding will be runny. Even with the phone call this pudding came out excellent.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
What kind of rice do you use? Thanks!