Wednesday, 6 April 2016

Creamy Rice Pudding

Look at this rice pudding!
Does this not look absolutely delish?!?
Of course it looks absolutely delish!
Because, it IS absolutely delish!
I love the rich, creamy texture.
It's not too sweet, either.
It's perfect!
In every sense of the word.
Perfect, I tell you!
And I have to give my mom credit for this recipe.
She combined two different recipes to come up with what we think is the....
Thanks, mom!
I heart you!
My husband, he loves rice pudding.
Like, he L.O.V.E.S rice pudding!
He buys a popular brand from the cooler section at the grocery store,
and it's actually not bad
(as far as store bought rice pudding goes)
but it is just no comparison to this homemade recipe.
The gorgeous texture.....
The velvety taste.....
The absolute creamy deliciousness........
It's soooo good, people!
And I promise you!
This is so not hard to make!
 just to really make it worth your while,
double the recipe!
Trust me.....
if you don't, you'll wish you had!
1/2 cup of rice
1 cup of water
2 cups of milk
1/2 cup of sugar
1 tsp of vanilla
2 egg yolks, beaten
zest from 1 orange
1-2 cups of whipping cream, whipped
nutmeg for garnish
Boil rice and water together over medium/high heat until water is almost completely absorbed.
Add milk and sugar to partially cooked rice, and simmer over medium heat, stirring often, until thickened.
Pour moderate amount of rice mixture into beaten egg yolks, and stir together.
Pour egg yolk mixture back into rice.
Add vanilla and orange zest, and stir together.
Allow mixture to cool completely.
Fold in desired amount of whipped cream. (More whipped cream will result in a lighter texture, less will give it a thicker texture. I usually double the recipe and use about 3 cups of whipping cream. Honestly, it's delicious either way!)
Pour into a pretty glass bowl, (I like to use a trifle bowl) garnish with nutmeg and serve!
Yippie Skippie!
(My husband's words......not mine!)