I know, I know, this is not a food blog- but i just have to write about one of my favorite comfort foods. Winter came late after sort of promising not to come at all. It’s been 10 below zero two nights in a row now. The pellet stoves are going full throttle, the house is warm and I’ve got rice pudding in the oven.
Rice pudding, yum. Creamy because of rice -not eggs -not cream, just lots of milk, and a bit of rice and sugar. Forget your recipe. Fannie Farmer’s is the only one to use. Baked in the oven for 3 hours, caramelized milk skin on top. When it’s ready to eat you still have 5 episodes of Poldark left or 3 good hours of Colin Firth and Jennifer Ehle in Pride and Prejudice. No No No not that other one.
recipe taken from The Fannie Farmer Cookbook:
“BAKED RICE PUDDING
This bears no resemblance to the standard cafeteria version. Long, slow baking gives the rice a golden color and a thick creamy texture. The little bit of rice to a quart of milk is correct. Don’t use instant or converted rice. Serve warm or cold, with heavy cream.
4 cups milk
1/2 teaspoon of salt
1/3 cup of sugar or to taste
1/2 teaspoon nutmeg (optional)
3 Tablespoons rice
Preheat the oven to 300 degrees. Put all the ingredients in a buttered baking dish and stir to blend. If you don’t like your rice pudding too sweet start with only 1/4 cup sugar, then taste.Bake for 3 1/2 hours, stirring three times during the first hour of baking so the rice doesn’t settle.”