RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Rice Pudding, Baked (2) - dairy
On the secular calendar, today is the second anniversary of Pat Gold's death. Pat was involved in many of the preparations for the formation of this newsgroup, such as the preparation of the FAQ on kosher food. May her memory be for a blessing. Pat posted this some time ago on rec.food.recipes, of which she was a moderator. Ruth 7 October 1998 ------ I am giving you both of these recipes because I usually double the Basic Rice Pudding recipe and add the raisins, cinnamon, vanilla and sometimes the Cognac from the second recipe. Basic Rice Pudding 1/3 cup rice 2 tablespoons butter 4 cups milk 3 tablespoons sugar 1/8 teaspoon salt Nutmeg Wash the rice in several changes of cold water. Drain the grains and dry them between sheets of paper toweling. In a heavy 1-1/2-quart casserole melt the butter over low heat. Add the rice and heat it, stirring constantly until the grains whiten. Do not let them brown. In a saucepan combine the milk with the sugar and salt, and scald it. Add it to the rice, stirring just long enough to blend. Let the milk bubble for a few seconds. Remove the casserole from the heat and sprinkle the top of the rice and milk with nutmeg. Cover the container securely and set it in an oven preheated to 250 degrees. Bake the pudding for 1-1/2 hours, or until it is firm and the grains of rice are very soft. Serve warm or cold. ************************************************************** Rice Custard Pudding 2-1/2 cups cooked rice 1 cup sugar 1 teaspoon vanilla 1/2 cup seedless raisins 1/4 cup Cognac 5 eggs 2 cups rich milk or light cream 1/8 teaspoon salt Cinnamon In a mixing bowl combine the rice with 1/2 cup of sugar, the vanilla, and the raisins, which have been soaked 1 hour in the Cognac. Add any remaining Cognac. In another bowl beat together the eggs, milk or cream, salt and remaining sugar. Stir in the rice and raisin mixture and pour the combined ingredients into a buttered 2-quart baking dish or into 6 individual baking dishes. Bake at 350 degrees 40 minutes (25 minutes for individual servings), or until the custard is firm and lightly browned. Remove from the oven and sprinkle lightly with cinnamon. Serve the pudding slightly chilled with heavy cream, liquid or whipped.
