I like to go to bed early. But once in a while I will lose track of time and something on the Food Network will catch my attention. I tend to get engrossed in a show and cannot stop watching; what if the next recipe is awesome, what if they talk about a new restaurant I want to try…what if…that’s usually a bad sign for the next morning.
I had one of those nights not too long ago. Duff (from Ace of Cakes) has a new show called Sugar High. I am not a sugar fanatic BUT when he went to Brown Betty Dessert Boutique to taste test their rice pudding, well, I was hooked. First of all, the mother-daughter team is so darn sweet and loveable. Their pudding looked delicious and easy to make. I couldn’t pass it up. I went on-line immediately and found the recipe. I have to make it.
3 tablespoons unsalted butter, plus more for greasing pan
3/4 cup white rice
5 cups whole milk
5 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup white sugar
1 1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy cream
1/2 to 3/4 cup raisins, optional (I didn’t use raisins…too many “raisin complainers” at my house)
Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.
Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.
While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.
Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.
Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.
Note: this recipe makes a lot of rice pudding. I decided to split it between a few containers and send some with Matt to the fire station. The boys always like a homemade dessert.
Look at the beautiful golden color of this pudding:
Here is the link to the Food Network’s recipe: Rice Pudding
Here is the link to Brown Betty’s web site: Brown Betty Desserts
Printer friendly: Rice Pudding
Peace and Perils,
Find my recipe here as well: