Rice pudding has always been one of my favorite desserts. I've tried many rice puddings from both sides of the family, Italian and Greek. Every recipe is a little different. I tried making it many times with many failures.I just couldn't get it to come out right. It was either too dense with too much rice, or too watery and not creamy. I couldn't figure out what I was doing wrong. Then I found this recipe and it is perfect every time!
The recipe is from an old friend of mine and is the recipe he used in his restaurant. Before I went to his restaurant for the first time, he asked me what some of my favorites were. I told him I enjoyed eating seafood out since I rarely made it at home and anything that wasn't chocolate for dessert. This was before I was gluten free so my choices were easier. When we got to the restaurant, there was a seafood entree on the menu, a wonderful medley of shrimp and scallops over pasta (my favorites) named "Seafood Silvana"! On the dessert menu, rice pudding. This was one of the best meals I have ever eaten at a restaurant and the best rice pudding I ever tasted! So creamy, just the right amount of rice, it melted in your mouth. I had to have this recipe! I wasn't sure if my friend would give me his restaurant recipe, but he did. And, following his instructions, I made for the first time myself, the best rice pudding. I didn't have to substitute a thing to make it gluten free! All the ingredients are naturally gluten free!
This is the original recipe given to me, Restaurant sized. It makes 2-9x13- trays of pudding, a lot of pudding. The first time I made it, I was afraid to change the recipe at all, so I made the entire recipe. And for the first time, my rice pudding was delicious, just like I had in the restaurant. I cut the recipe in half with the same results. I have served this many times to guests and it is always a hit. This is such a great dish to bring to a party, everyone will love it and you will have a gluten free dessert to enjoy!
There aren't many steps, but you need to follow them exactly. I had so many failures with previous recipes that I don't dare change one thing in this one. Use only Carolina White Rice. You may think this isn't enough rice for all the liquid, but it is, Use low heat or your mixture will burn on the bottom. Very important, wait for the milk mixture to come to a boil, this will take 20-30 minutes, then start timing it to simmer for an additional 25 minutes. Temper the egg mixture or you will get scrambled eggs! I find it is best to make this the day before you want to serve it, It needs to cool overnight to thicken.
Joe's Rice Pudding
Makes 2-9x13 (to make half the recipe, follow quantities in parenthesis)1/2 gallon milk (1quart)
3 quarts heavy cream (1 and 1/2 quarts)
2 cups Carolina Rice (1cup)
12 eggs (6 eggs)
1 lb sugar (1 cup sugar)
1 tbsp vanilla (2 tsps )
Cinnamon
Combine milk, heavy cream and rice in a large pot. Bring to a boil using low heat, This will take 20-30 minutes, be patient. Simmer for an additional 25 minutes, stirring occasionally, Remove from heat.Beat eggs,sugar and vanilla with mixer until frothy. Temper the egg mixture by slowly pouring a little of the hot milk mixture into the egg mixture, whisking constantly. Then start poring the egg mixture into the milk slowly while whisking. If you pour the egg mixture into the hot milk too fast you will get scrambled eggs. Once you have whisked in all the egg mixture return to heat and simmer for 5 minutes. Pour into trays, the mixture will be watery, but thickens as it cools.Sprinkle the top with cinnamon. Cool in refrigerator overnight.
(Print Recipe)
No comments:
Post a Comment