Thursday, October 12, 2006

Rice Pudding

From: Culinary Institute of America Breakfasts & Brunches

3 C milk
1 1/2 cinnamon sticks
1 orange slice, 1/4 inch thick
5 tablespoons sugar, divided use
1/2 C long grain white rice, rinsed
1 Tbsp cornstarch
2 large eggs
1 tsp vanilla extract

Combine the milk, cinnamon sticks, orange, and 2 tablespoons of the sugar in a medium saucepan and bring to a boil. Add the rice and simmer over low heat, covered, until tender, about 30 minutes.
Just as the rice finishes cooking, combine the cornstarch with the remaining 3 tablespoons sugar in a medium mixing bowl. Add the eggs to the cornstarch mixture, stirring with a wire whip until the mixture is completely smooth.
Add about one-third of the hot milk-rice mixture to the egg mixture, stirring constantly with a wooden spoon. Return the egg mixture to the remaining hot milk in the saucepan.
Continue cooking, stirring constantly, until the pudding comes to a boil. Remove from the heat and remove the cinnamon sticks and orange slice. Blend in the vanilla extract.
Pour the rice pudding into individual dishes or a single large bowl. Cover and refrigerate until fully chilled.

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