If you've ever been out for a meal with me, you know that I look at the dessert menu first and am always willing to forego the entree for an appetizer and fantastic dessert. Growing up, one of my favorites was Rice Pudding.
I moved from the northeast in the 80’s and have a short list of
must-have foods for when I go back to visit family. Besides pizza and cheese
danish, rice pudding was always at the top of the list. Rice Pudding is to Northerners
what Banana Pudding is to Southerners. You cannot find a good New Jersey Diner
or New York Deli that does not serve this decadent dessert.
Ever since I perfected my
own version of this delicious dish, I no longer have to wait for a family visit
to enjoy New Jersey Rice Pudding.
§ 3/4 cup white long grain rice
§ 1 1/2 cup water
§ 1/2 teaspoon kosher salt
§ 3 cups half-and-half
§ 1/2 cup heavy cream
§ 1/2 cup sugar
§ 1 room temperature egg, beaten
§ 1 vanilla bean or 1 teaspoon vanilla extract
§ 1/4 teaspoon cinnamon
§ Whipped cream for serving
In a saucepan, add rice,
water and salt. Bring to boil, reduce to simmer, cover and cook for
approximately 10 minutes until most of the water is absorbed and the rice is
soft. If using a vanilla bean, cut the bean in half lengthwise and remove
the seeds. Add the half-and-half, sugar, vanilla bean seeds and vanilla
bean. Bring to boil and reduce to a low simmer and cook uncovered for about
20 minutes stirring often until the pudding is thickened.
To temper the
egg before combining with the hot rice, in a separate bowl, beat the egg. Add
about 1/4 cup of the hot, creamy rice mixture to the egg and mix quickly.
Pour tempered egg mixture back into the rice, mix well and cook for one more minute,
just long enough to cook the egg. Remove from heat. Remove and discard
the vanilla bean. If you chose to use vanilla extract, add the vanilla
after removing from heat and stir well. Since vanilla extract is primarily
alcohol, if you continue to cook after adding the vanilla, it will
evaporate. Add the 1/2 cup of heavy
cream. If the rice pudding is too thick,
add a few more tablespoons of cream.
into a casserole serving dish and place a piece of
plastic wrap directly on top of the rice pudding to prevent a skin from
forming. Place in refrigerator. After pudding is completely cooled,
remove plastic wrap and sprinkle with cinnamon. Serve in dessert dishes
and top with whipped cream.
For a printer friendly copy of this
recipe, go to Jersey Diner RicePudding. Enjoy!