Stirred Rice Pudding with Apple Balsamic Recipe
This recipe was adapted fromCooking For Comfort by Marian Burros (Simon & Schuster, 2003).
This pudding does not have any added fruit -- such as raisins. Is it stirred, not baked - so it becomes very, very creamy. Adding Apple Balsamic gives it that slightly sweet, slightly acidic, something different kind of taste. Enjoy!
1 cup long-grain rice (Jasmine works great)
1 cups water
4 Tablespoons Apple Balsamic
3 cups milk
1 cup heavy cream
1/4 to 1/2 cup fine sugar
1. Combine the rice, water and 2 tablespoons of Apple Balsamic in a saucepan, and bring to a boil - uncovered. Reduce heat to a simmer, and then cover and cook for approximately 17 minutes, or until the liquid has been absorbed and the rice is tender.
2. Mix the warm rice mixture with the sugar to desired sweetness, and milk. Bring to a boil. Reduce heat and simmer, uncovered, until the pudding becomes thick and creamy, stirring occasionally. You have to watch it -- you do not want it to boil and your don't want it to dry out.
3. Cool and stir in the remaining Apple Balsamic.
4. Whip the heavy cream until it is stiff. Fold whipped cream into the rice pudding. You can serve this pudding warm, cold or in-between.