Rice Pudding

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: Kitchener Rice Cream : 1/4 c rice : 2 c light cream or milk : 2 egg yolks : 4 tbsp sugar : 1 tsp vanilla : 2 egg whites : 4 tbsp sugar : To make a light pudding, use long grain rice. For a creamier pudding, use : short grain rice. : Place the uncooked rice and the cream or milk in top of a double boiler. : Cover and cook about 45 minutes until rice is tender. : Beat the egg yolks until light yellow. Add 4 tablespoons sugar and beat : until well blended. Add to the hot cooked rice, stirring all the time. : Simmer 2 minutes. Keep stirring. Remove from heat and add the vanilla. : Beat the egg whites until stiff, add 4 tablespoons sugar; beat until well : blended and fold lightly into the rice cream. Remove from heat. Pour into a : nice serving dish and serve hot. Or cover and chill until ready to serve cold. : __________________________________________________ : Rice Pudding : 1 cup long grain rice, e.g., Carolina : 2+ cups milk : 1 vanilla pod : 1 Tbsp butter : 2 eggs : 3 oz sugar (less if raisins are used) : lemon rind : Fruit : Cream of tartar : Raisins (optional) : Fresh fruit - pitted cherries or raspberries give a very nice color, but peeled, chopped apples will also work well. Amounts vary depending on the size of your pan, but you want enough to cover the pan. : The quantities for this recipe depend entirely on the kind of rice being used. Probably close to the two extremes are Carolina long grain rice (do NOT use any quick, precooked, or otherwise doctored rice) for which 1 cup of rice is ample for 4-6 servings and Thai sticky rice, for which 6 cups of rice will produce about the same amount of pudding. The recipe that follows is for Carolina rice. Please note also that the amount of milk is also highly variable depending on the variety of rice. : Put rice in saucepan together with the vanilla bean, 2/3 of the milk, the butter, and the lemon (or seville orange) peel. Simmer gently, stirring frequently over low heat until the milk is absorbed. Taste rice for doneness - no hard bit in the middle of the grain. If not done, add more milk and the raisins, if using. Continue to simmer gently, stirring frequently, until all the milk is absorbed and the rice is barely cooked. This may take multiple additions of milk. The final product should be fairly dry. Let cool to lukewarm. : Separate the eggs and beat the whites with a pinch of cream of tartar until stiff. Beat in half the sugar. Reserve. : Beat the yolks with the rest of the sugar until creamy. : Fold the yolks into the rice mixture and the beaten egg whites. : Put half the mixture into a buttered pan and level. Put fruit - fresh raspberries, pitted cherries, cooked apples, etc., in a layer on top of the mixture. Cover with the remaining mixture, and smooth top. : Bale in slow (300F) oven until nicely browned. Time depends on how thickness of pudding and shape of pan, but will probably take between 30 and 90 minutes. : Serve with raspberry syrup, heavy cream, and/or ice cream. : __________________________________________________ : Creamy Rice Pudding : 4 cups milk : 2/3 cup sugar : 1 tablespoon unsalted butter : 1 lemon zest strip, about 3 inches long : 1 cinnamon stick : 6 cups water : Pinch of salt : 1/2 cup short-grain white rice : 3 egg yolks : Ground cinnamon for garnish : Toasted sliced or slivered almonds for garnish, optional : : In a saucepan over medium-high heat, combine the milk, sugar, butter, lemon zest and cinnamon stick. Heat until small bubbles appear along the edge of the pan, then remove from the heat. Let stand for 30 minutes to develop the flavors. : Meanwhile, in another saucepan, bring the water to a boil. Add the salt and rice, reduce the heat to low and cook slowly until the rice kernels have swelled and are tender, 15-20 minutes. Drain. : Place the saucepan holding the milk mixture over medium heat and bring to a simmer. Add the rice and simmer uncovered, stirring often, until thickened, 15-20 minutes. Remove the lemon zest and cinnamon stick and discard. : In a bowl, using a fork or whisk, beat the egg yolks until lightly frothy. Gradually add about 1 cup of the hot pudding to the yolks, beating constantly. Gradually pour the warmed yolks into the remaining pudding, stirring constantly. Cook over very, very low heat, stirring constantly, for 5 minutes. : Spoon the pudding into individual dessert bowls or one large serving bowl. Sprinkle with cinnamon and top with toasted almonds, if using. Serve at room temperature.

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