Rice Pudding "Gonzo"
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
35
Spice
60
Sweetness
39
Sourness
46
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
1 cup
Sugar2 tbsps
Unsalted Butter1 tsp
Vanilla1 tsp
Salt2 large
Egg1 cup
Heavy Cream1 tsp
CinnamonDirections:
1
Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour
2
Just before rice mixture finishes cooking, whisk eggs lightly in a bowl
3
Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly
4
Stir egg mixture into remaining rice mixture in pan, then stir in cream
5
Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon
6
Chill pudding, covered, at least 3 hours
7
Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour
8
Just before rice mixture finishes cooking, whisk eggs lightly in a bowl
9
Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly
10
Stir egg mixture into remaining rice mixture in pan, then stir in cream
11
Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon
12
Chill pudding, covered, at least 3 hours