We have been enjoying a mild winter here in the beautiful upper peninsula of Michigan. Only in the last few days has the temperature dropped to the single digits. The snowfall total is also much under it's usual amount for this time of year.
With the country and the world lining up for their COVID vaccines, many of us are still pretty timid about going out for dinner. Last week, the restaurant and bar closure was lifted so I am looking forward to getting out a bit; 25% capacity and social distancing in force.
I was scrolling through New York Times Cooking, my favorite place to find new recipes, and I found this simple, but time consuming recipe for rice pudding. This one is from Mark Bittman and Sam Sifton. Notes I made to the chefs' recipe are shown inside parentheses below.
I started making this creamy dessert at about 9:30 last night and enjoyed some warm, just out of the oven, at about 1:00 AM. Ron fell asleep waiting so he had some this morning after it had chilled overnight. This is lovely; so much better than store bought. I had never made it before and it resembles the concept of cooking risotto; stirring and waiting while all of the liquid is absorbed by the rice.
Happy Feb 2021, Foodie Followers,
Foodie Mama
NYT Cooking Creamy Rice Pudding (4 - 6 servings)
Ingredients
- ¼ to ⅓ cup rice(I used 1/2 a cup Arborio rice)
- ½ cup sugar
- Small pinch kosher salt
- 4 cups milk(I used 2 c half and half and 2 cups 2% milk)
- Cinnamon stick
Preparation
- Preheat the oven to 300.
Combine all ingredients in a
3- or 4-quart casserole, stir and
place in the oven. Cook for
30 minutes, then stir. Repeat. (....ok, so this means for one hour, stirring after 30 mins)
- Cook for 30 more minutes. (this makes 90 mins so far) Return the mixture to the oven and check the pudding every 10 minutes, stirring gently each time.
- The pudding may be done 10, 20 or 30 minutes later. Invariably, it is done before you believe so.
(Foodie Mama took about 3 hrs to complete this. The initial 90 mins - in 30 minute intervals for stirring - and another 90 mins in 10 minute intervals for stirring. ENJOY this sweet treat!!)
 |
| NYT Cooking Rice Pudding |
 |
| Stirring and stirring |