Something happened last night-
It involved me, my space heater, a few comforters, season one of Pushing Daisies, a spoon, and an entire container of chilled rice pudding.
I realized two things last night. One: while Pushing Daisies is beautiful and charming, it’s almost too sweet. It is still, however, an effective way to wish away three hours of a Sunday evening. Two: Yes, my stomach does have the capacity to hold about 8 cups of rice pudding. How awesome is that!?
I ate the whole thing. Fact. Every last creamy, soft, raisin studded, vanilla bite. And the truth? I’d do it all again tonight if I could… and I can… but I won’t. Does that make sense?
This Rice Pudding might be best shared with your family. It’s Super Comfort. If comfort became a super hero and came to save the day, it would come in the form of this rice pudding.
If you do have to eat the entire thing by yourself, under your covers on a cold night, well…that’s not such a hard cross to bear, is it?
The Best Rice Pudding
The Gourmet Cookbook
serves 4 to 6
2 cups water
1cup long grain rice
1/4 teaspoon salt
2 Tablespoons butter
1/2 teaspoon lemon zest
4 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split open
1 cup golden raisins
Bring 2 cups of water to a boil. Stir in lemon zest, salt and long grain rice and return to a boil. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes.
Once rice is cooked, place it in a bowl and rise out pan. Add 4 cups of milk, sugar and vanilla bean to the pan. Bring to a low boil, stirring often so the milk doesn’t burn. Add the cooked rice and raisins to the hot milk. Stir often, until the milk cooks down and the rice is creamy, about 20 minutes. Place in a large bowl or serving dishes to cool. Serve cold or at room temperature.
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Looks delicious. I’m surprised the recipe calls for long grained rice. I thought pudings were suppose to be made with a short grain rice because of their extra starch. Any idea?
This dessert is called ‘payasam’ in India. It’s a childhood favorite and the rice can be substituted with semolina or vermicilli. Payasam is made for any special occasion and the grander the occasion, the grander the ingredients that go into it!
I’m in love with Pushing Daisies! I re-watch it very often! Also rice pudding has been my favourite since I was little. <3
I love rice pudding, but I was wondering, how should I do this if I want to make it in my rice cooker? I kind of gave up on stove top made rice a few years ago when I procured my Zojirushi but I want to make this recipe (and I have a feeling I’d burn it on the stove.)
Any advice would be wonderful!
Just made this and ****YUMMMY****** The only thing is, the recipe calls for butter, but the directions didn’t mention when to put it in. I assumed that it went in with the milk and it seems like that was right – because as I stated earlier *****YUUUUMMMY*****. It tasted a little ‘rice-y’ at first but as it’s been cooling (and I’ve been tasting) it’s getting less ‘rice-y’ and more ***YUMMYYYYY***
Could this be made with vanilla extract instead of a vanilla bean?
If so, how much?
Thanks!
yes! 2 or 3 teaspoons of vanilla extract! go for it!
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