This rice pudding is the first recipe I’ve been happy with. I’ve tried so many rice puddings and found them too gooey, or too dry, or too diet-y, or too sweet. Finally, I’ve got a solid recipe I can whip up!
The recipe is designed to be used with cooked rice, and uncooked rice can NOT be substituted without significantly changing the recipe. Basically, it is adding a cooked egg pudding to cooked rice. However, I’ve made some additions that make it an excellent food for those with trouble keeping food down (like me when pregnant!), or those needing some encouragement to eat richer foods, like some of my babies. Some of the ingredients are harder to get, but try it this way before you change the recipe.
The slippery elm bark powder makes it very easy on the stomach, and is a recommended food for the infirm and those with gut damage. The konjac root makes it thicker, although if you add too much it adds a slimy feel. The whiskey cooks off, don’t worry, but optional if need be; try substituting rum flavor extract if you take it out. The kefir adds a tiny bit of a sour note, and a whole lot of good probiotics for your tummy, so that the final flavor is a bit like vanilla yogurt ice cream. Make sure not to cook the kefir!
(note for specialty diets: the milk can be substituted by coconut milk easily and quite tastily; I’ve never tried it with egg substitute but I am guessing it could work!)
2 c. milk (2-3%)
1 c. table cream (18%)
1 c. sugar
2 t. vanilla
1.5 t. slippery elm powder (optional)
2 capsules konjac root powder (optional)
2 t. cinnamon
2 oz whisky or rum (or imitation rum flavor/extract)
Dried fruit, like raisins, or nuts, etc (optional)
Unsweetened kefir (optional; I used about 3/4 c.)
Cooked rice (long grain, we use basmati; if you use a short grain it will be gummier; the picture is of basmati mixed with some wild rice)
(see below for options)
Put the milk, cream and sugar into a saucepan on med-low heat and stir regularly. Meanwhile, mix the eggs with the rest of the ingredients except the cooked rice. The slippery elm powder and cinnamon tend to clump so stir it with a whisk briskly.
Once the milk is getting very warm, mix about a cup of it slowly into the egg mixture (this is called tempering the eggs). Once that’s blended in, pour the egg/milk mix slowly into the saucepan while stirring briskly. Bring just up to before a boil (at boil the egg starts congealing).
Take off heat and mix with the cooked rice and kefir, which should be in a bowl big enough to hold both pudding and rice. Stir, and serve!
The amount served by the recipe depends on how much rice you add. We served about 10 with this recipe for pudding, added to maybe 7 cups of cooked rice. The thickness of the recipe depends on how much rice you add to the cooked custard.
The picture at the top is rice pudding with leftovers from my latest experiment, “Dessert bows – Wontons stuffed with Rice Pudding, Nutella or lemon curd, and strawberries.” I put rice pudding in the bowl, added some lemon curd, a drizzle of yogurt, strawberries and fresh whipped cream. It was, in a word, decadent.
Here are some other flavor variations:
And for fun, you can use Thai black rice mixed with white (and quinoa in this pic) for purple colored rice!
This pic is of the recipe, made without the kefir, and using an immersion blender on the pudding while cooking. It’s more like an egg mousse! Fun! 🙂
And my latest rice pudding variation: Fusion Rice Cendol Dessert.