I have done it!! After months and months of mixing ingredients and tweaking recipes, I have done it. What have I done? Well, you already read the header to this post so you know it has something to do with rice pudding. Not just any rice pudding…a wonderful, creamy, delectable replica of the most amazing rice pudding I have ever had.
If you have been reading my blog that far back, you might remember my trip to New York back in November. One afternoon in SOHO, I was starving but having dinner reservations in an hour I did not want to ruin my appetite, I just wanted a snack. My cousin told me he wanted to take me to a pudding restaurant. Um, pudding? I was game since I’ve never been to a restaurant just about rice pudding.
I was not ready to be blown away by such a simple desert, but that is exactly what happened at Rice to Riches. Have you ever been there? If you are ever in the SOHO neighborhood of New York, do yourself the favor. I had the plain rice pudding because I didn’t expect much. At the first spoonful, I just sat there thinking “how can it be this good?” and good it was.
Good enough to keep me thinking about it and causing a really bad pregnancy craving which I could not fill…until now.
The best part is this is so simple and easy and my goodness is it good. In the past few months I have scoured the internet and recipe books and tried so many that were good but they weren’t as good as Rice to Riches pudding, not even close. They were all missing one thing, warmth and creaminess. I decided to use my custard base for making ice cream and then it happened and I stood there eating hot rice pudding right out of the pot because I couldn’t wait for it to cool.
Just as good as Rice to Riches Rice Pudding
7 c whole milk
1 can evaporated milk
1 cup regular long grain rice
1 c sugar
1 tsp salt
1 tsp vanilla extract
1 bay leaf
1/2 cup of raisins
Heat to boiling the milk, rice, salt and bay leaf. Stay nearby and stir it often until it boils or it can stick to the bottom of the pan. Reduce to low and cook for about 20 minutes or until rice softens.
In a bowl whisk together the sugar and eggs. Add some of the rice mixture (about a half a cup) to the sugar egg mixture and whisk quickly for about 30 seconds then add the whole bowl into the rice pudding pot, mix thoroughly. Add the vanilla extract and the raisins and cook until it thickens up.
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