don wrote:
I need a good rice pudding recipe-- the one I"ve been using is for
instant rice.
Long grain sounds like it might be better.
any help?
Vintage Rosewater and Cardamom Rice Pudding
Ingredients:
1 cup short-grain rice (such as Arborio or pudding rice)
4 cups whole milk (or half-and-half for extra richness)
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup golden raisins (soaked in warm water for 15 minutes, then drained)
1 teaspoon rosewater (a classic flavoring from the early 1900s)
1/2 teaspoon ground cardamom (or 4-5 whole cardamom pods, lightly crushed)
1/4 teaspoon salt
1 vanilla bean (split and seeds scraped, or 1 teaspoon pure vanilla extract)
1 egg yolk (optional, for extra richness)
1 tablespoon unsalted butter
Slivered almonds or pistachios for garnish (optional)
Edible rose petals for garnish (optional, for a vintage touch)
Instructions:
Prepare the Rice:
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too sticky.
In a large, heavy-bottomed saucepan, combine the rinsed rice, milk, and cream. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
Cook the Pudding:
Once the mixture begins to simmer, reduce the heat to low. Add the sugar, salt, and cardamom (if using whole pods, tie them in a cheesecloth bundle for easy removal later).
Stir in the soaked raisins and vanilla bean seeds (or extract).
Cook slowly, stirring frequently, for about 45 minutes to 1 hour, or until the rice is very tender and the mixture has thickened to a creamy consistency. Be patient"this slow cooking is key to the pudding’s texture.
Finish the Pudding:
Remove the cardamom pods (if used) and discard.
In a small bowl, whisk the egg yolk (if using) with a few tablespoons of the hot pudding mixture to temper it. Stir the tempered yolk back into the pudding.
Add the rosewater and butter, stirring until fully incorporated. Taste and adjust sweetness or flavoring if needed.
Serve:
Pour the pudding into a serving dish or individual bowls. Let it cool slightly, then cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming).
Chill in the refrigerator for at least 2 hours before serving.
Garnish with slivered almonds, pistachios, and edible rose petals for a vintage, elegant touch.
Tips for Authenticity:
Rosewater was a popular flavoring in early 20th-century desserts, especially in European and Middle Eastern-inspired recipes. Use it sparingly, as it has a strong floral aroma.
Cardamom adds a warm, exotic note that pairs beautifully with the rosewater.
If you want to go truly old-school, serve this pudding in a decorative glass dish or porcelain bowl, as was common in the early 1900s. This is a response to the post seen at:
http://www.jlaforums.com/viewtopic.php?p=13288349#13288349
Re: rice pudding