Rice Pudding

This recipe presents a simple and delicious rice pudding that requires no eggs and can be easily prepared. It offers a twist by suggesting the use of alternative milk options like coconut, hazelnut, or almond milk instead of cow’s milk, providing a delightful flavor variation. Topped with Whipped Cream, flavored with vanilla or rose water, this rice pudding becomes a creamy and satisfying dessert. The recipe also includes additional ideas to customize the rice pudding with various fruits, flavors, and garnishes, allowing you to create a personalized and flavorful dish.

MAKES: At least 4 servings

TIME: About 2 hours, largely unattended

INGREDIENTS:

• 1/4 to 1/3 cup rice
• 1/2 cup sugar
• Small pinch of salt
• 1 quart milk
• Pinch of saffron threads (optional)
• Cinnamon stick or other flavoring (optional)

INSTRUCTIONS:

1. Heat the oven to 300°F. Combine all the ingredients in a 3- or 4-quart casserole or an ovenproof saucepan. Stir the mixture a couple of times to ensure all ingredients are well combined.
2. Place the casserole or saucepan in the oven and cook for 30 minutes. After 30 minutes, give it a stir. Cook for an additional 30 minutes and stir again. By this point, the milk should have developed a bubbly tan surface, and the rice will have started to swell.
3. Cook for another 30 minutes. The surface will become darker, and the rice grains will start to predominate in the mixture, indicating that the pudding is nearly done.
4. Return the mixture to the oven and check every 10 minutes, gently stirring each time you check. The pudding may be done 10, 20, or 30 minutes later, depending on the desired consistency. It’s important to remove the pudding from the oven when the rice kernels are swollen, and the mixture is thick but still quite fluid. It will thicken further as it cools. Be cautious not to overcook, as it may become hard.
5. Serve the rice pudding warm, at room temperature, or cold, according to your preference.

Rice Pudding Brûlée:

• When ready to serve the pudding, set up a broiler with the top of the casserole or ramekins positioned no more than 3 inches from the heat source.
• Cover the top of the custard with a thin layer of sugar, approximately a tablespoon or two.
• Place the casserole or ramekins under the broiler, rotating them to ensure even browning. Cook until the sugar bubbles and browns, which usually takes about 5 minutes.
• Remove from the broiler and serve within an hour.

Additional Ideas for Rice Pudding:

• Add 1/4 cup or more of raisins or snipped dates, figs, or other dried fruit halfway through the cooking process.
• Stir in 1 cup of chopped mango, papaya, or pineapple into the pudding halfway through cooking.
• Enhance the flavor by adding 1 teaspoon of vanilla extract or orange blossom or rose water at the end of cooking.
• Replace spices with 1 teaspoon of minced lemon or orange zest for a citrus twist.
• Garnish the rice pudding with a sprinkling of toasted sliced almonds or other nuts for added texture and flavor.

Feel free to experiment with these variations to customize the rice pudding to your liking and enjoy a creamy and delightful dessert.