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  • Rice Puding Recipe- Should I Trust it?

    I’ve been thinking about Rice Pudding for the last few days. I’m too lazy to go to Rice to Riches (a chic and morden rice pudding parlour), and definitely to lazy to make some. I almost bought some rice pudding from the cafeteria today…I’m glad I stopped myself.

    This recipe seems feasible, I just don’t know about all the lemon zest and fennel seeds…Seems a little extra.

    Easy Rice Pudding

    Recipe courtesy Emeril Lagasse, 2003

    1/2 cup golden raisins
    1 cup boiling water
    1/3 cup slivered almonds
    3 1/2 cups cooked medium or long-grain rice, at room temperature
    2 1/2 cups milk
    2 1/2 cups heavy cream
    2/3 cup sugar
    Pinch salt
    2 teaspoons finely grated orange zest
    1 1/4 teaspoons pure vanilla extract
    1 teaspoon ground cinnamon
    1/2 teaspoon finely grated lemon zest
    1/4 teaspoon ground fennel seeds

    In a bowl, place the raisins and cover with the water. Let sit until plumped, 5 minutes. Drain.In a skillet over medium heat, toast the almonds until golden and fragrant, 3 to 5 minutes. Remove from the heat.

    In a large saucepan, combine the rice, milk, cream, sugar and salt. Bring to a simmer, stirring, over medium heat. Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes. Continue to cook, stirring occasionally to prevent the rice from sticking, until a spoon is just able to stand up in the pudding, about 5 minutes. Remove from heat and stir in the raisins, almonds, and remaining ingredients.

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