July 31, 2004
The Best Rice Pudding
Imagine a mound of glistening white sweetness, specks of bright green throughout, layers of taste, it's coconut, mmm and is that a hint of lime?
Even though you can't taste this rice pudding like I can, you'll still want to make it. Resistance is futile. Plus, it's a very easy recipe!
The other positive point to this recipe is that there are four easy variations. I made the Coconut Lime version, which was refreshing and delicious. The other three versions sound tasty as well. Read on ...
In a large sauce pan, bring 6 cups milk, 2/3 cup white long-grain rice, 1/3 cup sugar, and 1/4 teaspoon salt to a boil. Reduce heat; simmer very gently, stirring occasionally, until rice is tender and mixture is reduced to 5 cups, 35 to 45 minutes.
2. Spoon pudding into one large or four individual serving dishes. Refigerate until chilled, 2 hours.
Coconut Lime
In beginning of step 1, add 1/3 cup flaked sweetened coconut and 1 teaspoon grated lime zest.
Pistachio Cardamom
In beginning of step 1, add 1/4 teaspoon ground cardamom; stir in 1/2 cup chopped toasted pistachios before chilling.
Cinnamon-Raisin
In beginning of step 1, add 3/4 teaspoon ground cinnamon; stir in 1/2 cup raisins before chilling
Maple Walnut
In beginning of step 1, add 3 tablespoons maple syrup; stir in 1/2 cup chopped toasted walnuts before chilling. Drizzle with more syrup.
