Rice Pudding – 3 Ways

Orange Rice Pudding

A friend gave me her rice custard recipe (thanks AJ!) that had been handed down in her family; it’s the first recipe below. No offense to her grandma, but people are quite confused when I call it custard as this recipe does not contain eggs (custard is a mix of starch and egg while a pudding does not require  eggs). So, therefor I give you Rice Pudding.

When she brought the dish to a potluck I wasn’t sure I would like it, but it was handed down on her Scottish side of the family and is a fairly traditional dish. My own Scottish ancestry spoke up and said, “Why yes, you need to try this.” Besides, I consider myself an adventurous eater which means I’ll try just about anything at least once. Sometimes more than once, just to make sure.

The first time I decided to make the dish I realized to late that I was out of milk. I had already specially purchased the Jasmine rice and soaked it; I didn’t want to throw it away. So I searched the fridge and cupboards for an alternative and low and behold almond rice pudding. The almond milk worked so well I decided orange would be a great flavor to try. The rice provides a delicate palette which is beautiful on its own but also plays well with other flavors. The orange version ventured out to potluck with me recently and I came away with an empty dish. So for everyone that asked for the recipe, here it is.

The almond recipe is not nearly as moist as the other two, so while you can play with the amount of liquid in the other two recipes you will need at least 3 cups of almond milk for almond rice pudding. Make sure you have a little more on hand as you almost always need to add extra at the 1 hour mark.

I can imagine many different versions of the basic rice pudding recipe; all it requires is rice and a liquid. I believe my next experiment will be coconut rice pudding or maybe tropical rice pudding; coconut milk and dried fruits macerating with the soaking rice. Oh yes, quite tasty! I’m also wondering what brown rice would be like.

A special note on the rice, if you are making the traditional rice pudding flavorful rice like Jasmine is necessary as it is the flavor of the dish. With the flavored rice puddings, you can get away with using standard rice but always use good quality rice.

Rice Pudding

1 cup Jasmine rice
2 cups water
2 ½ – 3 cups milk
½ cup sugar
Cinnamon

Preheat oven to 350° F.

Soak the rice for 8 hours or overnight in the water. Drain the rice and put in an 8×8 inch backing dish.

Combine the milk and sugar in a pan, cook until the sugar has dissolved. Pour the milk mixture over the rice, sprinkle with cinnamon and bake for 1 ½ hours. Check the rice after one hour, add more milk if it seems dry, and stir. It will form a crust on top when it’s done.

Serve with brown sugar and cream or sweetened condensed milk if desired.

Leftovers can be cut into squares and put in the freezer.

Orange Rice Pudding

1 cup Jasmine rice
2 cups water
2 cups milk
1 cup orange juice
1 Tbsp. orange zest
½ cup sugar

Preheat oven to 350° F.

Soak the rice for 8 hours or overnight in the water. Drain the rice and put in an 8×8 inch backing dish.

Combine the milk, orange juice, zest, and sugar in a pan, cook until the sugar has dissolved. You will want to stir frequently. Quickly pour the milk mixture over the rice, do this part quickly as the mixture will start to curdle almost immediately, and bake for 1 ½ hours. Check the rice after one hour, stirring. It will form a crust on top when it’s done.

Serve with cream or sweetened condensed milk if desired.

Leftovers can be cut into squares and put in the freezer.

Almond Rice Pudding

1 cup Jasmine rice
2 cups water
3 cups almond milk
½ cup sugar
1 Tbsp. ground almonds (optional)*
Cinnamon

Preheat oven to 350° F.

Soak the rice for 8 hours or overnight in the water. Drain the rice and put in an 8×8 inch backing dish.

Combine the almond milk and sugar in a pan, cook until the sugar has dissolved. Pour the milk mixture over the rice, sprinkle with cinnamon and bake for 1 ½ hours. Check the rice after one hour, add more milk if it seems dry, and stir. It will form a crust on top when it’s done.

Serve with brown sugar and cream or sweetened condensed milk if desired.

Leftovers can be cut into squares and put in the freezer.

*The ground almonds will add a crunchy texture to the pudding. If you don’t like crunchy rice pudding, don’t add the ground almonds.

Have questions, comments, or suggestions? Leave it below or you can reach me at willamettefoodadventures@live.com, I’d love to hear from you!

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One response

  1. Raymundo Bonacci | Reply

    i really love almond milk because it also imparts some supplements and trace minerals in our body. `

    My own internet site
    http://www.foodsupplementdigest.com/

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