Recipes

Homey, Creamy Rice Pudding

January 17, 2013

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.

When I need comfort food I think back to my childhood, and while chicken soup played a big part in curing colds and the flu, at the age of eight arrived something else. I needed my mommy to help me get over a tough time with friends and she made…rice pudding. Since then, rice pudding has been synonymous with fixing any bad day.

It is believed that the concept of rice pudding originated in the Middle East and contained other grains, as well saffron, anise and ginger and dried fruits. The addition of cinnamon, raisin and poppy seeds to the mix is a more European and British contribution. If you hail from Latin America you’ll find the addition of coconut, coconut milk, ginger, vanilla and cloves.

The key ingredient to rice pudding is obviously rice. You can use any kind of rice but short grain rice seems to work the best. The texture of rice is determined by a mixture of amylose and amylopectin.  Long-grain rice has more amylose, which is stiff when cool. Short-grain rice has more amylopectin, which stays soft when cool.  Since rice pudding should be soft and creamy, short grain is the best.

You can make rice pudding on the cooktop or bake it; both ways produce a fabulous dessert. Just remember, with rice pudding there’s no such thing as leftovers–it’s just breakfast made early.

 

Note: For those with lactose intolerance or want to make a pareve pudding, use rice milk.

 

 

VERY CREAMY RICE PUDDING (dairy)

 

rice pudding1/2 gallon milk

1 cup sugar

1 cup uncooked rice

3 eggs, beaten

1/4 cup whipping cream

1/4 teaspoon salt

1 tablespoon vanilla

Cinnamon to taste

 

In a large saucepan combine the 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.

In a small bowl, combine eggs, whipping cream, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes.

Pour into a 9×13 inch dish and cover with foil. Poke a few holes in the foil to let the steam escape. Let cool for 1 hour.

Remove the foil, sprinkle cinnamon over the top and cover again with the foil. Refrigerate for at least 8 hours.

Serves 8 to 10.

My files, source unknown.

 

MAPLE RICE PUDDING (dairy)

 

1 cup and 3 tablespoons uncooked rice

2 1/3 cups and 1 tablespoon water

3 1/4 cups whole milk

1 1/2 teaspoons maple extract

1/2 cup sugar

1/4 cup maple syrup (use the real stuff)

2 tablespoons brown sugar

1/2 teaspoon nutmeg

3/4 to 1 teaspoon cinnamon

Dash of ground cloves

1 tablespoon butter or margarine (optional)

 

In a saucepan combine the rice and water. Bring the mixture to a boil then reduce the heat and let the mixture simmer, uncovered for 20 minutes.

Add 1 3/4 cups of the milk, sugar, maple syrup and maple extract. Bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes.

Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Mix to combine. Cook stirring over low heat for another 5 minutes.

Pour the mixture into a casserole dish, or serving bowls, and let stand for 10 minutes before serving. This can be refrigerated and served cold.

Serves 8.

My files, source unknown.

 

ARROZ CON LECHE (MEXICAN RICE PUDDING) (dairy)

 

3 cups whole milk

1 1/4 cup water

1 cup rice, short or medium grain

2 cinnamon sticks

1/4 teaspoon salt

1 14 oz can sweetened condensed milk

1/2 cup raisins, soaked in warm water to soften

2 teaspoons vanilla

 

In a saucepan combine the milk and water and bring to a simmer. Stir in the rice and cinnamon and cook, uncovered, about 20 to 30 minutes. Stir occasionally.

When the rice is soft, remove cinnamon sticks and stir in condensed milk, vanilla, salt and raisins. Return to a slight simmer and cook for an additional 10 to 15 minutes or until most of the liquid is absorbed and rice has a pudding-like consistency.

Serve hot, topped with a sprinkle of cinnamon.

Serves 6

From about.com a recipe for Arroz con Leche by Chelsie Kenyon.

 

CHOCOLATE RICE PUDDING (dairy)

 

2 1/2 cups rice

1 teaspoon salt

3 3/4 cups whole milk

1 tablespoons cocoa powder

11/2 cups sugar

6 egg yolks

4 tablespoons grated semi sweet or bittersweet chocolate

 

Bring 2 quarts water to a boil in a large saucepan. Add the rice and salt and cover. Simmer over low heat for 10 minutes. Drain.

Pour the milk over the rice and whisk in the cocoa powder. Bring the mixture to a boil. Stir to make sure the cocoa is combined and then reduce to a simmer. Cook, uncovered, for 30 minutes, or until the rice is soft.

In a bowl combine the sugar and egg yolks. Whisk in 1/2 cup of the rice mixture to the sugar mixture then mix it into the rice in the pan. Whisk just to combine the sugar mixture to the rice. Cook, stirring constantly until the pudding is hot but not boiling.

Place the rice in a serving bowl or divide it among individual serving cups. Cover with plastic wrap and refrigerate at least 2 hours. Grate chocolate over each pudding.

Serves 8

 

BROWN RICE PUDDING (dairy)

 

1 1/4 cups water

1/2 cup uncooked brown rice

1 1/2 teaspoons grated lemon zest, divided

1/4 teaspoon salt

3 cups whole milk

3 tablespoons brown sugar

1 tablespoon vanilla extract

Sliced mango

 

In a large saucepan, combine the water, rice, 1 1/2 teaspoons lemon peel and salt. Bring the mixture to a boil. Reduce heat; cover and simmer for 30 to 40 minutes or until the rice is tender.

Add the milk and brown sugar and mix to combine. Cook, uncovered, for 40-50 minutes or most of the milk has been absorbed. Stir occasionally.

Add the vanilla and mix to combine.  Serve immediately or cover and refrigerate for at least 4 hours. When ready to serve top with sliced mango.

This recipe can be doubled or tripled.

Serves 4.

My files, source unknown.

 

Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun TimesDetroit Free Press and Woman’s World Magazine. You can visit Eileen’s blog by clicking: Cuisine by Eileen.