I am really impressed with this recipe. The finished pudding is very much similar to the deli style rice pudding I used to relish at the New York Jewish delis. I say that anyone who had problems with this thickening needed to cook longer with the egg addition before removing from the heat.
I did add 1 extra egg and increased the second milk amount to 1/2 a cup and I used half & half. I skipped the 10 minute resting period by tempering the egg mix first before adding it to the pot. In a mixing bowl mix your eggs, salt and milk thoughly, then ladle in a small amount of hot rice/milk mixture from the pot while stirring constantly, add several more ladles of hot milk to the eggs slowly to bring the eggs to a warm to the touch temperature, then stir the whole mixture back into the hot pot and continue with the recipe, cooking until you reach a thick pudding before removing from heat. I only did this because I didn't want to wait the 10 minute resting period and cool off the stove, so that is just impatience on my part. I cooked professionally for 20 years and I know a lot of tricks.
I added the vanilla at the end, poured into my dish that I had scattered raisins on the bottom of first. Wrap and cool, then chill after sprinkling with cinnamon and covering with fresh wrap.
I am going to try extra long rice next time to see if that will make a more chunkier rice in the finished product. And if you like a sweeter pudding maybe add a 1/4 cup more sugar.
Was this review helpful?
2 users found this review helpful
I am really impressed with this recipe. The finished pudding is very much similar to the deli...