I was going to make snickerdoodles, because my sweet tooth has been going nuts for a bit, but then I realized I didn’t have some of those ingredients, and I did have everything for rice pudding, including a lot of uncooked rice. Hooray! Still, snickerdoodles are on the horizon.
I did it almost exactly as this recipe said:
(Pioneer Woman included lots of photos and explanations, it’s a great recipe page!!)
Except I don’t eat raisins, or booze, or nuts, and I didn’t make the caramel sauce for on top. (when you get down to it, that’s a lot of “excepts”.) I also added cardamom to the spices, because rice pudding always makes me think of Indian food. :} I didn’t have any heavy cream, so that came out (as did the whiskey and raisins). Oh! And one more substitution: for peeps like me who have trouble with grain alcohol, I bet those raisins would be DELISH after soaking in rum. Mmmmmmm.
Here’s what I ended up doing. Someday when I’m going to have enough company to eat it, I’ll make the recipe properly.
1 cup Medium Grain White Rice (I used calrose, from the Middle Eastern grocery)
2 cups Water
2 cups Milk (I Used Whole)
1 Tablespoon Salted Butter
Pinch Of Salt
8 ounces, fluid Sweetened Condensed Milk, More If Needed
Dash Of Ground Cinnamon
Dash Of Ground Nutmeg
Dash of Cardamom
1 Tablespoon Vanilla Extract
1 whole Egg, Beaten
CARAMEL-PECAN SAUCE (I didn’t make this, but oh man does it look good)
1/2 cup Butter
1/2 cup Packed Brown Sugar
1/2 cup Light Corn Syrup
1/2 cup Chopped Pecans
1 Tablespoon Bourbon Or Other Whiskey (optional)
***Be sure to use medium-grain rice (not long-grain.)
***Use a nonstick saucepan if you have one. (I didn’t.)
1) In a small bowl, combine the raisins and whiskey. Set aside for 1 hour. (If you’re adding raisins)
2) In a medium saucepan or pot, combine the rice, water, milk, cream, butter, and salt. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage. Note: The rice should be cooked, but there should still be visible creamy liquid; it should not all be absorbed. If the liquid looks like it is absorbing more quickly than this, you can cut this stage to 18-20 minutes. (Mine was ready at about 18 minutes)
3) Remove the pot from the stove and add the sweetened condensed milk, cinnamon, nutmeg, and vanilla. Return to low heat for 5 minutes to finish cooking.
4) Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly. Drain the raisins and stir them in. If you’d like the pudding to be a little creamier, stir in a little more sweetened condensed milk. If it’s too creamy, return to the stovetop and cook for another 3 to 4 minutes. Serve immediately in a small bowl.
***While the rice is cooking for the first stage, make the Caramel-Pecan Sauce: Combine 1/2 cup butter, brown sugar, light corn syrup, and chopped pecans. Heat up the mixture over medium-low heat, then allow to bubbly gently for 5 minutes, or until consistency is like a nice caramel sauce.. Remove from the heat and set aside.
Top each portion of rice pudding with some of the Caramel-Pecan Sauce.
For anybody who’d like an easier-lower-cal-lower-fat recipe, here’s the one I almost did, before I found Pioneer Woman’s (she said the magic words, “Sweetened Condensed Milk”).
It was surprisingly easy to make, and it’s FAB. Perfect for a cold day!