Tuesday, December 21, 2004
Rum Raisin Rice Pudding
So much to say, so little space (at least, space people are willing to READ.) First off, I want to thank everyone (meaning, Julia and my father…Hi Daddy!) who nominated this site for a Food Blog award. I am touched. And blushing! If you want to read more about The Accidental Hedonist (sponsor of the award, and overall great blog) you can visit that site and (you know, if you want…) vote! Thanks again to them and everyone, I’m super excited. Now, on to the recipe du jour. I made a dinner the other night for two absolutely adorable attorneys (Straight, smart, cute, funny and SINGLE attorneys ladies. One of whom owns a house that would make your head spin. Can you say VIEW? Please email for info. Wink.), the menu included Roasted Tomato and Braised Garlic Soup, Radicchio and Baby Spinach Salad with Prosciutto and (Maytag, if you must know) Blue Cheese Dressing, followed by Argentinean Rolled Flank Steak, Wild Mushrooms with Caramelized Pearl Onions and Cardamom Spiced Sweet Potatoes. For dessert I served Rice Pudding with Persimmons and Cranberries with Cinnamon Cream. Everything came out really well, and I was super pleased. I know I talk about persimmons a lot, so I will leave them out of the mix today and just give you a basic rice pudding recipe. The holiday season has me posting a lot of desserts, so I promise my next post will be for something savory. Until then, try this and ENJOY!
1 cup organic raisins
1/4 cup dark rum
2 ¾ cups whole milk
1 cup white sugar
1 cup Arborio rice
Pinch of salt
1 vanilla bean, sliced lengthwise
1 cup heavy whipping cream
1/4 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
Rinse rice well in a large sieve under cold running water, then transfer to a bowl. Add 2 cups cold water and let stand for 1 hour. Drain rice.
In small saucepan, combine the raisins and rum and bring to a boil over medium-high heat. (Or to be quick, put them in a bowl and microwave for 30 seconds) Remove from heat and allow to steep while the pudding is being made.
Combine the milk, sugar, salt and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer about 35 minutes until the rice is cooked through and much of the liquid is absorbed. Discard the vanilla bean when cooked.
Using electric mixer, beat cream, cinnamon and vanilla extract until medium peaks form. Fold the whipped cream and the raisins into the rice pudding. Pour everything into a shallow bowl and cover with plastic wrap, pressing it directly onto the surface of the pudding, and refrigerate until chilled.
_____________________________________________
The name raisin comes from the Latin racemus and
means "a cluster of grapes or berries"
Leonard F. Pickell Jr former President of the
James Beard Foundation was indicted on
grand larceny charges in the theft of at least
$50,000 to cover personal debts and forging documents
for reimbursement of expenses.
He was arrested and was just released on bail.
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It's funny. I just wrote an entry about rice pudding and suddenly I'm finding more and more people who have the same passion.
The whipping cream I can handle ;) and a touch of rum, even better. It's when they use evaporated milk that suddenly rice pudding just isn't the rice pudding I remember!
A Touch of Style :)
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The whipping cream I can handle ;) and a touch of rum, even better. It's when they use evaporated milk that suddenly rice pudding just isn't the rice pudding I remember!
A Touch of Style :)
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