Often, our oldest recipes in our recipe collection are some of the best. They may not be fancy, but their familiar flavors and comforting aromas can transport us back to our childhood. I have a special affinity for rice pudding, a dessert I ate frequently when I was growing up, and one of my mother's favorite dishes. Before allowing it to chill in the refrigerator, my mother would sample the mixture warm. She claimed she enjoyed the warm creaminess of the pudding.
Rice pudding has been a staple on traditional American restaurant menus for decades. The Drake Hotel in Chicago, Illinois, in fact, has featured rice pudding on its menu since 1920. During that period of time, a serving of rice pudding cost about 20 cents. Today, that same portion of rice pudding is priced at about $3.25, depending upon where you request it.
Texture is key to perfect rice pudding. For the best results, rice pudding should be cooked slowly, as you would a custard. If you overcook the pudding, the mixture will become a solid clump instead of the creamy mixture that makes this dessert so attractive. And avoid using quick-cooking rice, such as "instant" or "minute" rice in rice pudding. Short- or long-grain rice works the best. For a different flavor, try specialty rices, such as basmati or jasmine rice. Each type will impart its own unique flavor to the dish. To quickly cool rice, drain the rice in a sieve and place it over a mixing bowl. Using the handle of a spoon, press the rice gently to release trapped pockets of steam.
RECIPE
Cinnamon-Raisin Rice Pudding with Meringue Topping
Serves 6
Ingredients:
- 1 teaspoon unsalted butter, at room temperature
- 1 cup short- or long-grain cooked white rice
- 1 1/2 cups milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1/2 cup raisins
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cream of tartar
Directions:
- Preheat oven to 325 degrees F. Butter a shallow 1 1/2-quart casserole dish and set aside.
- In a medium mixing bowl, combine rice, milk, 1/4 cup sugar and salt.
- In a liquid measuring cup, whisk together the egg yolks and 1/2 teaspoon vanilla extract. While whisking constantly, add egg yolks to rice mixture. Add raisins and cinnamon.
- Pour rice mixture into the prepared casserole dish. Place casserole in a 2-quart square baking dish. Pour boiling water into the baking dish around the casserole dish until the water reaches about 1 inch up the sides of the casserole dish.
- Bake for 45 to 50 minutes, or until a knife inserted near the center of the rice pudding comes out clean. Remove casserole dish from baking dish and transfer to a baking rack to cool slightly. Increase oven temperature to 400 degrees F.
- While the rice pudding cools, prepare the meringue topping. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until foamy. Increase speed to high. Gradually add the remaining 1/4 cup sugar, 1/2 teaspoon vanilla extract and cream of tartar. Beat egg whites until they are stiff but not dry, about 4 minutes. Using a rubber spatula, spoon beaten egg whites over the top of the rice pudding mixture, spreading to cover the rice pudding evenly. Transfer the rice pudding to the oven and bake until the meringue is golden brown, about 5 minutes.
To store the rice pudding, cover dish with plastic wrap to prevent a skin from forming.
Michael Vyskocil - Michael Vyskocil has been a feature writer for Recipes on Suite101.com since 2006. He currently serves as the Topic Editor for Recipes.
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