Creamed rice pudding

Yield: 1 Servings

Measure Ingredient
1 quart Half & half
2 cups Heavy cream
¾ cup Long grain white rice
⅔ cup Sugar
⅛ teaspoon Salt
2 teaspoons Vanilla
3 \N Egg yolks
⅓ cup Raisins
3 tablespoons Dark rum
1 teaspoon Cinnamon
1 teaspoon Almond extract
\N \N Cinnamon sugar

Chef Roger Smith of Neiman Marcus - The Restaurant and The Club - Beverly Hills

Combine half & half and 1½ cups heavy cream in a large, heavy saucepan.

Stir in rice, sugar, salt, and vanilla. Place pan over moderate heat and, stirring constantly, bring to a boil; but do not boil. Reduce heat to low and simmer, stirring frequently, for 35 minutes until as thick as oatmeal.

Stir continuously for the last 10 minutes to avoid sticking.

Remove pan from heat. Whisk egg yolks in a large bowl and gradually add about 1 cup of the pudding; then, add the remaining pudding. Stir in almond extract. Cover pudding with plastic wrap, placing the wrap directly on the pudding to prevent a skin from forming. Cool pudding, preferably overnight.

Combine raisins and rum in a small bowl. Soak at least 1 hour, but preferably overnight. Whip remaining heavy cream until stiff. Carefully fold it into the chilled rice pudding. Drain raisins and spoon them into individual serving bowls. Sprinkle raisins with cinnamon; spoon in pudding.

Top with cinnamon sugar and glaze under broiler until browned. Serves 8-10 Posted to recipelu-digest by GramWag@... on Feb 4, 1998

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