I had some leftover rice, begging to be used and thought rice pudding would be fun. My husband loves rice pudding and since I don’t, I thought this would give me some bonus points. He has yet to eat it, so hopefully it is worth the time I spent.
Time you ask? Oh, my! This was supposed to cook over a double boiler and after stirring for 45 minutes, it refused to thicken! (I used only 1 egg. That could’ve been it? So, I changed the recipe to 2) I finally resorted to cooking it in a pan. It thickened. I am guessing the reason is so that the bottom doesn’t get scorched, but it didn’t and the consistency was pudding-ish. My advice for you, the modern cook? If you have 45 minutes and a proper double boiler, try it! Let me know your results! For the rest of you, just cook in a pan and stir, stir, stir!
- 1 c. cooked rice
- 2 c. milk
- 2 eggs, separated
- 1/2 c. sugar
- 1/4 t. salt
- 1/2 t. vanilla
- 1/4 t. nutmeg
- Whisk egg whites until stiff, and set aside.
- Heat milk with rice and salt until the edges start to bubble.
- While milk is heating, beat egg yolks and sugar until creamy. (it may take a minute or two).
- Add hot milk slowly.
- Heat in a pan over medium-low heat until thick, stirring constantly!
- Fold in eggs whites, vanilla and fresh grated nutmeg. (In place of vanilla and nutmeg, you could use the zest and juice of half a lemon).
Serve warm or cold!
Here are my egg whites. I am so proud! I did them by HAND!!!
Here is the rice “soup”…after 1/2 hour!!!