Posts Tagged With: Rice Pudding Recipe

Year Round Recipes: Rice Pudding

Over the past several weeks, I’ve been reminded in subtle (and less-than-subtle) ways that sometimes, life can be unpredictable, unrelenting, and holistically draining. And, as much as we like to think that we’re strong enough to handle life’s challenges alone, it’s become incredibly clear to me that it’s not innately incorrect to need to rely on others and outside forces to weather life’s storms. And, while I still feel that I’m in the middle of one of these maelstroms, I thought I’d share a rather simple recipe that I’ve long held as a satisfying balm for the soul. Oddly in line with my youthful associations with the dish, rice pudding originated in several ancient civilizations in the Middle East and Asia as a medicinal, not culinary recipe. Designed to treat digestive ailments in people of all ages, rice pudding has a long and storied history as a catch-all cure for the stomach, the alleged “seat of the soul” for some ancient religions and philosophies. So, whether your stomach or your soul is in need of some old-world healing, I can’t suggest this recipe for rice pudding any higher. Just be careful: once you make one bowl of this enlightening dish, you might soon find yourself readying another sooner than you think!

Let’s dig in!

Rice Pudding Recipe

 

Rice: soothing stomachs and souls for millennia!

Rice: soothing stomachs and souls for millennia!

Ingredients

  • 1 1/2 cups water
  • 3/4 cup medium or short grain rice (make sure your rice isn’t the traditional long grain variety-only the medium and short grain rice will “melt” down to that smooth and creamy consistency)
  • 2 cups milk (I used soy)
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 2/3 cup raisins [Optional]
  • 1 Tablespoon butter
  • 1/2 teaspoon vanilla

Directions

  1. In a medium saucepan, bring the water to a boil. Stir in the 3/4 cup of rice and reduce the heat to low. Cover and let simmer for 20 minutes, stirring occasionally.
  2. Stir in 1 1/2 cups of the milk, the sugar, and salt. Turn the heat to medium and cook, uncovered, for 15 – 20 minutes until the mixture is thick and creamy.
  3. Mix in the remaining 1/2 cup of milk, the beaten egg, and the optional raisins. Keep cooking for another 2 minutes, stirring constantly.
  4. Remove from the heat and stir in the butter and vanilla until combined.
  5. Enjoy warm or cool, with a sprinkle of cinnamon and nutmeg for even more soul-satisfying flavor!

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As always, thanks for stopping by! I hope to see you next time as we excavate another of the world’s greatest culinary creations!

Keep digging!
~Nate

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Categories: Baking, Cooking, Dessert, History, Year Round Recipes | Tags: , , , , , , , | 2 Comments

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