Rice Pudding two ways (American and Greek)
Baked Rice Pudding – America
1 cup cooked rice
2 1/2 cups milk
4 eggs
1/2 cup sugar
1 vanilla bean, seeds only
1 tsp. vanilla extract
1/3 cup raisins, optional
3 Tbsp. candied ginger, optional
Cinnamon or Nutmeg
Combine all ingredients in a bowl and whisk until combined. Pour into oven safe bowl or pan, sprinkle with cinnamon.
Cook in a water bath at 350-f degrees for one hour.
. . . . . . . . . . Recipe 2 – Greece . . . . . . . . . .
Ingredients:
Servings: 4
* 1/2 cup long grain white rice
* 3 cups whole milk
* 1 lemon, zest of (try to peel it off in one long strip)
* 1/3 cup white sugar, plus
* 2 tablespoons white sugar
* 2 egg yolks, slightly beaten
* 1 1/2 teaspoons cornflour (cornstarch is the same thing)
* 1/2 teaspoon vanilla extract (optional)
Change Measurements: US | Metric
Directions:
Prep Time: 5 mins
Total Time: 35 mins
1. 1 Place milk, sugar and lemon zest in a heavy saucepan.
2. 2 Bring mixture to a boil, stirring constantly until sugar melts.
3. 3 Reduce heat to low and add the rice.
4. 4 Cover the pan and cook until most of the milk has been absorbed (about 25-30 minutes).
5. 5 Turn off heat.
6. 6 Remove lemon peel and discard.
7. 7 Combine egg yolks with corn flour.
8. 8 Quickly whisk egg yolks into the rice mixture, stirring well. (If you want to, at this point you can also add a 1/2 tsp of vanilla extract).
9. 9 Keep stirring to make sure yolks are incorporated and won’t curdle.
10. 10 Spoon pudding into four serving dishes and cool.
11. 11 Top with a sprinkling of cinnamon.