Old-fashioned rice pudding


February 06, 2002|By Ellen Hawks | Ellen Hawks,SUN STAFF

Marie Disney of Baltimore wrote: "I'm sad that I didn't pay attention when my mother was making her recipe for rice custard pudding. She made it on top of the stove. ... My family wants me to make it but I cannot find a recipe which does not call for baking it. Would someone please help?"

Her answer came from Dianne Bucolo of Ellicott City. "I am responding to the request for a rice custard pudding cooked on top of the stove. The recipe that follows is one that I have been making for many years.

"It is a family favorite that was given to me by my mother, who says she took it from the side of a box of Minute Rice at least 30 years ago. It is simple and delicious. The original recipe follows, but I always double it as it disappears quickly.

"My family enjoys raisins mixed into the rice pudding. If this is your preference, you can add about 1/2 cup of raisins to the final mixture after the egg-yolk mixture is incorporated, but before the pudding has time to cool. The heat and moisture of the rice mixture plumps up the raisins nicely. You might want to add a little extra milk, a tablespoon or two to the original cooking if you know you will be adding raisins. They do absorb some of the liquid," she wrote.

Rice Pudding

Serves 4 to 6

1 cup uncooked Minute Rice

2 1/2 cups plus 2 tablespoons milk, divided use

1/4 cup sugar

1 tablespoon butter

1 teaspoon vanilla

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 egg yolks

cinnamon, for sprinkling

In a heavy saucepan, combine the rice, 2 1/2 cups milk, sugar, butter, vanilla, nutmeg and salt. Heat over medium heat until mixture starts to simmer nicely. You must stir continuously. Once the mixture is simmering, reduce heat to low and continue to stir as you allow the mixture to cook for the next 15 to 20 minutes.

After the cooking time is completed, remove the mixture from heat. In a separate bowl, thoroughly combine the yolks with the 2 tablespoons of milk. Gradually add this egg-yolk mixture to the hot rice mixture, stirring constantly.

Pour this into a ceramic casserole-type container or individual custard dishes or ramekins. Sprinkle with cinnamon lightly. Allow to cool before enjoying.

Tester Laura Reiley's comments: "Still slightly warm, this is an ambrosial, old-fashioned rice pudding. It's not too sweet, nicely textured with a lot of rice. Instead of using vanilla extract, I might suggest splitting a vanilla bean and steeping it in the cooking milk mixture. Vanilla bean imparts a more intense flavor than extract. I would also suggest using whole milk, definitely not nonfat, or the pudding will not set."

Recipe requests

Michele Murrman of Greensburg, Pa., is anxious to find a recipe for a cookie called Three-Layer Riches. The treat was served at a party. "The baker would not give or sell me the recipe, and I would love to have it. The bottom layer was a chocolate crust, then a layer of cream cheese and on top of that a marshmallow layer, which was sprinkled on top with crumbs from the bottom layer. They were delicious."

Nancy Allman of Derry, Pa., wants a recipe for "pizza bread, which my children loved and now I want to make for my grandchildren."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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