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The Palm Restaurant Rice Pudding


RICE PUDDING
The Palm Restaurant Recipe

Pudding:
1/2 cup raisins
1/3 cup dark rum
1/2 teaspoon vanilla extract
2 3/4 cups whole milk
1 cup cooked white rice
1/3 cup plus 1 tablespoon granulated sugar
1/2 tablespoon unsalted butter
1/8 teaspoon fine sea salt
6 large eggs
1/2 cup heavy cream

For Serving:
ground cinnamon
fresh berries

In a small bowl, combine the raisins, rum, and vanilla. Toss together and set aside.

In a large, heavy saucepan, combine the milk, rice, sugar, butter, and salt. Place over medium heat, and stir until the sugar has dissolved, about 2 minutes. Reduce the heat so the liquid simmers gently. Partially cover the pan, and simmer for 40 minutes, stirring occasionally, until thick and soupy.

In a bowl, whisk together the eggs and cream until smooth. Whisk a quarter of the hot rice mixture briskly into the egg and cream mixture. Then return this combination to the rice pan. Keep the pan over medium low heat, and stir constantly until thickened, only about 2 minutes. do not allow the mixture to boil, or the eggs will scramble. Stir in the raisins, along with any juices remain in the bowl. Ladle the mixture into 4 (12 ounce) ramekins, and place a piece of plastic wrap directly onto the top surface of the pudding (to prevent a skin from forming). Refrigerate for a least 3 and up to 24 hours. remove from the refrigerator about 10 minutes before serving and carefully peel away the plastic wrap. Sprinkle with a little cinnamon and some fresh berries, if desired. Serves 4 to 6.

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