April 5, 2010

Baked Rice Pudding

This would qualify as a comfort food!

3 cups whole milk
1 1/2 cups heavy cream
2 cups cooked brown rice
3 eggs
1/2 cup sugar
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2/3 cup dried cherries or raisins

Preheat oven to 350 degrees. In a medium saucepan, combine the milk, cream, vanilla and rice over medium heat and bring to a low simmer, stirring occasionally. In a separate large bowl, whisk together the eggs, sugar, honey and cinnamon. When the milk/cream mixture comes to a simmer, add a ladleful to the egg/sugar mixture and whisk to temper the eggs and bring up the temperature so they don't curdle when added back to the hot milk. Add another ladle or two of the milk mixture and continue to whisk. Turn the heat off and slowly add the tempered egg mixture back to the pot of warm milk/cream/rice. Stir to combine. Add the dried cherries or raisins and stir to combines. Pour the rice mixture into the casserole dish and place in preheated oven, uncovered. Bake for 20-25 minutes until a skin forms on the top of the pudding and the rice has absorbed most of the liquid. Allow to cool a little and serve warm. Mine was a bit runny after 20 minutes so I turned off the oven and let it rest another 20 minutes or so in the turned off oven. You can also cool to room temperature and then refrigerate, covered, for several hours or overnight. Enjoy!
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