Rice Pudding

When I found out that my step dad liked rice pudding, I believe I gave him a look of disbelief. This didn’t sound like something he would eat: he comes from an old-school British background and relies on typically bland food staples, like butter on toast or boiled vegetables – rice pudding seemed too far out of his comfort zone. Apparently though, rice pudding has a long-standing place on British dinner (or breakfast) plates from as far back as the Tudor period. In fact, a little Googling revealed that nearly every culture in the world has some variation of rice pudding in their diet. I had tasted the black rice porridge version in Thailand a few years ago, called Khao Niao Dam, without realizing what it was – and it was delicious. I’ve included this “worldly” rice pudding recipe for my step dad, who in my regard has now moved slightly up the foodie rungs.

Ingredients:

3/4 cup uncooked white rice

2 cups milk, divided, or cream

1/3 cup white sugar

1/4 tsp salt

1 egg, beaten

2/3 cup raisins

1 tbsp butter

1/2 tsp vanilla extract

Directions:

1. In a medium saucepan bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk or cream, sugar and salt. Cook over medium heat until thick and creamy, 15-20 minutes.

3. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly.

4. Remove from heat and stir in butter and vanilla. Serve warm.