Recipe by RachelT
This gently spiced, vanilla-scented pudding is so velvety you'd never suspect that it's made with skim milk instead of regular. It can also be served warm. Pudding Pizzazz: Tweak the flavor by trading ingredients. Try pistachios or chopped dried apricots instead of raisins, or use ground nutmeg instead of cardamom or cinnamon. This recipe was submitted by Samuel Shaffer of New York, New York. Courtesy www.marthastewart.com
Top Review by wildhorse
Very good! I must admit I made a few changes, only one of them deliberate. I halved the recipe, using 2 medium-size eggs. When I realized I needed to open a new bottle of vanilla, by the time I was able to remove the troublesome lid my train of thought had derailed and I put the vanilla AND the cinnamon into the pot of simmering rice. So, since I love those flavors anyway I added it to the egg mixture again. I tempered the egg mixture with a half cup of the boiling rice milk, then added the egg mixture back into the rice pot. The timing was right on, within about 5 minutes it coated the back of a spoon and was very creamy. It was then that I went too far. Wanting a little thicker texture, I continued to cook and stir another 3-5 minutes. That was a mistake as the pudding started to separate. I immediately removed it from the heat. All in all, it was very tasty and when I make it again (and I certainly will), I will take a bit more care. The flavor was excellent and the preparation was relatively simple! Thank you for sharing this wonderful recipe.
- 1 cup long-grain white rice
- 6 cups skim milk
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1⁄4 teaspoon ground cardamom or 1⁄4 teaspoon cinnamon, plus more for garnish
- 1⁄2 cup golden raisin, plus more for garnish
Directions See How It's Made
- In a large saucepan, combine rice and 5 cups milk; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.
- Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk. Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes.
- Remove from heat; stir in raisins. Pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature. Cover and refrigerate at least 1 hour (or up to 3 days). Serve pudding garnished with more raisins and cardamom.