Oh, how I hated that rhyme growing up; it meant it was time to put up your dukes. Today, it doesn't quite have the same effect anymore. Nowadays, the idea of pudding stirs up nostalgic memories of my Nana making batches of her rice pudding. Nana would serve it warm on a cold night or chilled on a sticky summer's night. She might even top it with a little glazed meringue because just a simple blob of whipped cream wouldn’t do. I was also led to believe that comforting rice pudding had curative properties. If not feeling well, a healthy scoop was the remedy in my house. I guess that’s why the Romans ate rice pudding as a cure for upset stomachs?
Having really no economic barrier and universal appeal- I’ve seen rice pudding on restaurant menus from diners and joints (my favorite place to find RP) to high-end linen napkin on-your-lap digs. Personally I‘ve made more batches than I can even remember. Here are a few variations that come to mind; Rum Raisin, Berry, Pomegranate, Coconut Mango and Banana. Keep in mind, I made mega batches. I prepared rice pudding batches to feed a daily buffet for about 10,000 people with list of ingredients like; 18 gallons milk, 12 pounds of rice, 12 pounds sugar.
Making a batch for 10 thousand or ten hungry people at home is pretty easy, as most ingredients are probably already in the pantry and can be prepared using leftover plain cooked rice.
TIPS: Knowing your grains is essential, as each type of rice will provide different results. Here are your options; long or short-grain white rice, brown, basmati, or jasmine. Cooking times and consistencies will vary wildly, ok, maybe widely. Long grain rice makes a pudding that is slightly drier and chewier than one made with short-grain rice. In comparison, brown rice will be nuttier. Arborio rice is starchier and therefore can set up without the addition of eggs. Cooking times will also depend on the type of rice, along with the amount of milk used.
Other important tips: Do not combine any sugar with rice until the rice kernels are completely tender, or the starch will begin to set and harden and will not become additional tender. Do not use converted rice as it contains pre-gelatinized starch, which will not thicken rice properly. To keep a skin from forming over rice pudding, sprinkle a small amount of granulated sugar over the top as soon as you pour the pudding out of the pot.
Experiment with your favorite flavorings and styles, and serve it up on your next tailgate, more formal occasion, or just when you need a Nana pick-me-up! Enjoy!
George’s Rice Pudding
Makes 2 cups, about 4-6 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
3/4 cup uncooked short-grain rice
1 1/2 cups water
1 1/2 cups milk
1/3 cup granulated sugar, or if using Turbino, slightly less
1/4 teaspoon salt
1/2 cup milk
1 egg, beaten
1/2 cup raisins, plumped with dark rum or water
1 Tablespoon butter
1/2 teaspoon pure vanilla extract
1/4 teaspoon fresh grated nutmeg
1/2 teaspoon cinnamon
In a medium saucepan, add rice and water to a boil, reduce heat, cover, and simmer gently for 20 minutes or until rice is tender. Or, use cooked leftover rice.
In a separate bowl, mix 1 1/2 cup milk, salt, sugar, and salt. Add to cooked rice and return to heat and gently simmer and stir for 15 minutes.
Mix the remaining 1/2 cup milk to the beaten egg in a separate bowl, plumped raisins, butter, vanilla, cinnamon, and nutmeg.
Stir egg mixture into milk and rice and simmer for two additional minutes, stirring constantly. Serve warm or chill in small cups. Sprinkle a small amount of granulated sugar on top to keep the skin from forming.
Serve with fresh chopped fruit, toasted chopped nuts, whip cream, or meringue.
