I love rice pudding and that’s what I decided to do today: change it up every so slightly. What I am experimenting with is soaking raisins in a couple tablespoons of orange juice, cinnamon, and approximately 2 to 3 tablespoons of whiskey left over from Christmas cakes that didn’t turn out so well.
I didn’t use leftover rice this time I cooked some fresh with cinnamon and cardamom.
Guess what? It’s yummy!
Preheat oven to 350°
scant 1/3 teaspoon of salt for pudding liquid
3 3/4 cups milk
2 teaspoons Mexican vanilla extract (so much better than the American variety)
2 cups of cook riced (1 cup dry rice cooked with 1 1/4 teaspoons cardamom and 1 1/2 teaspoons of cinnamon and 1 teaspoon of salt)
1/2 to 3/4 cups white organic or turbinado sugar
1 cup of mixed yellow and black raisins soaked in 3 tablespoons whiskey 2 tablespoons of orange juice and a dash of each cinnamon and nutmeg. (I soaked these about 3 hours before making pudding.)
Cinnamon, nutmeg, cardamom to taste (pudding liquid)
Lemon or orange zest (optional)
First butter a largish casserole baking dish and place in a Ban Marie (a/k/a large pan filled halfway with hot tap water)
Then beat the eggs in your mixing bowl. Add the vanilla, sugar, salt and mix until frothy. Beat in milk. Add dashes of cardamom, cinnamon, nutmeg.
Put spice scented rice in bottom of casserole baking dish.
Spoon raisins over rice.
If you want to zest some lemon or orange do so now.
Pour pudding liquid (eggs/milk/sugar) over everything else in casserole baking dish.
Put in oven in Bain Marie for 1 hour and check for doneness – or when the knife comes out clean.
Today my pudding took a total of 90 minutes to cook right.
When doneness is achieved remove from over and Bain Marie and cool to room temperature. Serve at room temperature.