David asked me to make some rice while he was at work so he could make some fried rice for dinner. Turns out I made way too much rice. With all this leftover rice I decided I wanted to make some rice pudding.
I checked out Cooks Illustrated and found the following recipe.
I didn’t do step of the instructions as I’d already cooked the rice earlier. It didn’t seem to matter, but for conversion I used 3 cups of cooked rice.
1/4 teaspoon table salt
1 cup medium-grain rice (white) or long grain white rice
2 1/2 cups whole milk
2 cups half-and-half
2/3 cup granulated sugar
1 1/4 teaspoons vanilla extract
1/3 cup slivered almonds, toasted until golden and fragrant
2 teaspoons grated orange zest
- Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes.
- Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
- Remove from heat and stir in vanilla extract, almonds, and orange zest. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)