Pat's StoryThis is a recipe from the 50's maybe older- my mom made this and I am sure my aunts long before her. This is a smooth, creamy, and fragrant pudding- you may like to add fresh fruit or raisins, or dried fruit to this delicious pudding if desired but it really does not need it. Maybe just an accent on top.
Photo is from Cook's Illustrated; recipe is mom's.
uncooked rice not instant- i use jasmine rice
sweetened condensed milk
cream of tartar
vanilla or other extract
fresh fruit, cut up or raisins or dried fruit, nuts, etc., if desired
1In a double boiler or heavy bottomed saucepan- mix together the rice, whole milk and sweetened condensed milk, sugar, salt, cardamom and saffron; cook over medium heat until rice has absorbed most of the liquid, stirring frequently.
2Remove from heat cover and cool slightly.
Beat egg yolks and slowly add the rice mixture to the eggs- quickly stirring to prevent eggs from curdling.
3Return to heat and cook until mixture coats the back of a silver spoon. Remove from heat and stir in vanilla and fruit, if using. Set aside to cool.
Beat egg whites and cream of tartar until stiff peaks form and fold into rice pudding. Spoon into individual serving dessert dishes or into a serving bowl. Chill. Decorate top with fruit or nuts or chocolate curls or coconut.....
Cin Straw says she likes to add 1/2 to 3/4 cup raisins to 2 or 3 Tablespoons rum,or brandy or bourbon in a small bowl to plump. Then add/fold in at the end with a little of the juice just before spooning into dessert dishes or bowl. Yum! Good advice Cin! CHEERS!