Rice Pudding has been pinging me from all over the planet. It wants my attention, and I resist.
First, I begin with my apologies to Rice Pudding. I’ve had an attitude that it’s bland, mundane, it takes too long to cook, and it has far too few healthy attributes. So why bother? There are more interesting things to think about. Like custard. I adore anything with custard.
This avoidance must go back to the egg-thing: that deprivation of eggs we were all tied up in knots over for so long. Way too much cholesterol and fat! And now, even women of a certain age are caught up in the need for more calcium – must take care of those bones! I’m consuming more milk, yogurt, and cheese than ever.
Ah, echoes of comforting custard, the sublime solution! Not too long ago, I even toyed with the idea of developing a custard cookbook. I’ve collected untold ideas, recipes, photos – all related to custard. You can rest easy; there will be plenty of those unctuous treats woven thru the entries here. Clafoutis, don’t get me started!
Not too long ago I had a container of leftover rice sitting in my fridge. Hmmm, Rice Pudding is calling, but I’m not answering. Instead, enter previously mentioned Stuffed Cabbage Rolls, an excellent decision. Shortly after that, while rooting through a cupboard; I noticed an abundance of rice – 3 or 4 different types. Of course, thoughts went to risotto, paella, maybe soup, surely not Rice Pudding.
Then the brain storm. Why not try making Rice Pudding in the microwave??! I consulted Barbara Kafta’s authoritative book, Microwave Gourmet and was intrigued. The door was open.
Even from Kafta’s perspective, pre-cooked rice is the way to go. As a footnote in that regard, I find it easier to boil my rice instead of steaming it. It’s a snap to simply add about 1/3 the prescribed amount of cooked rice in its raw form to plenty of boiling water and simmer away for about 20 minutes. When it’s al dente, pour the rice into a sieve or strainer and allow it to drain and cool until needed.
Wouldn’t you know, it took me two rounds to get Rice Pudding right? Round one, I let it cook away in the microwave, unsupervised. Don’t. Be wary until you know how Rice Pudding with get along with your microwave. Ignored, it boiled over and I had one sorry mess on my hands. Fortunately, it was retrievable and edible, just not smart.
Round two, I watch Rice Pudding like a hawk, nodding and smiling diplomatically; an occasional stir, I murmur appreciatively as it transforms into a creamy, dreamy delight. Yes, Rice Pudding, you have me convinced and I will share you with my friends.
Divine Resolution, worthy of a visual record, Rice Pudding is a success... except for dropping my sticky camera on the floor and traumatically jamming the telephoto lens. Ah, Rice Pudding, joy upon joy.
Simple Pudding, Simple
Ready in under 30 minutes. Inspired by Barbara Kafta’s Microwave Gourmet
3 cups cooked white rice (1 cup rice cooked yields about 3 cups)
1/3 cup sugar
2 cups milk
1/2 cup raisins
1/3 cup milk
1/2 teaspoon vanilla
In a 4-quart glass measurer combine cooked rice, sugar, milk, raisins and pinch of salt. Cover with plastic wrap and cook in microwave for 5 minutes. Watch carefully towards end of cycle for boil over.
Remove wrap and stir well. Cover and cook 2 minutes longer, again watch carefully towards end of cooking cycle to avoid boil over. Repeat another 30 seconds longer, until it begins to boil.
With a fork beat remaining 1/3 cup milk, 1 egg and vanilla. Temper this with about 1/3 hot milk from rice mixture, and slowly add to rice, stirring to combine thoroughly. Cover and return to microwave for about 1 minute 30 seconds, avoid boiling. The milk custard should just coat the spoon. Serve warm or room temperature. Serves 6 ~~