{"id":1989,"date":"2012-09-20T20:27:44","date_gmt":"2012-09-20T20:27:44","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=1989"},"modified":"2016-12-02T00:43:55","modified_gmt":"2016-12-02T00:43:55","slug":"rice-pudding","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/rice-pudding\/","title":{"rendered":"Robert&#8217;s Rice Pudding"},"content":{"rendered":"<p><strong>INGREDIENTS for making Rice Pudding with Cooked Rice<br \/>\n<\/strong><\/p>\n<ul>\n<li>1 cu cooked rice &#8211; preferably high starch arborial rice (al dente if possible)<\/li>\n<li>1\/4 cu cream<\/li>\n<li>1 C whole milk (or lowfat, but not skim)<\/li>\n<li>2 egg yolks + 1 egg<\/li>\n<li>1\/2 cu sugar<\/li>\n<li>2 TBL butter &#8211; melted<\/li>\n<li>1\/2 tsp vanilla<\/li>\n<li>2 tsp Cinnamon<\/li>\n<li>Lemon or lime zest<\/li>\n<li>Raisins or dried cherries<\/li>\n<\/ul>\n<p>Arborial rice is better because it is high starch.\u00a0 For other rices, mix 1\/2 tsp corn starch in with the sugar.<\/p>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Heat milk and cream in microwave for about 2 minutes<\/li>\n<li>In separate bowl, cream together yolks, egg, sugar, and corn starch if used<\/li>\n<li>Temper just a bit of the milk into the yolk mixture<\/li>\n<li>Do this a few times, then add the yolk mixture into the cream<\/li>\n<li>Mix the rice with the butter<\/li>\n<li>Add the rice and mix to incorporate<\/li>\n<li>Move to an oven-safe pan or dish and bake 350\u00ba for 30 minutes<\/li>\n<li>Add vanilla, citrus zest, 3 TBL honey, cinnamon and 1\/4 C maple syrup<\/li>\n<li>Mix in raisins or cherries<\/li>\n<li>Plate and top with optional sauce (following)<\/li>\n<\/ol>\n<p>SAUCE<\/p>\n<ul>\n<li>1 PT blueberries and 1\/3 C sugar<\/li>\n<li>Bring to a boil and cook 10 minutes or until blueberries break down<\/li>\n<\/ul>\n<p><strong>INGREDIENTS for making Rice Pudding with RAW Rice<\/strong><\/p>\n<ul>\n<li>1\/2 cup uncooked rice<\/li>\n<li>2 cups water<\/li>\n<li>1\/2 cup sugar<\/li>\n<li>2 teaspoon cornstarch<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1-1\/2 cups milk<\/li>\n<li>2 TBL butter or margarine<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>2 egg yolks plus 1 egg, beaten<\/li>\n<li>Cinnamon or raisins (optional)<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Toss rice in a bowl full of water.\u00a0 Pour out water.\u00a0 Repeat until water runs clear.<\/li>\n<li>Combine rice and water in medium saucepan.<\/li>\n<li>Bring to a boil.<\/li>\n<li>Reduce heat, cover and simmer relatively untouched for 40 minutes<\/li>\n<li>I say relatively, cause at 10 minutes, uncover and give it a couple of stirs.<\/li>\n<li>Cover and go another 15 minutes untouched.\u00a0 This time I mean it.<\/li>\n<li>In separate bowl combine sugar, cornstarch and salt.<\/li>\n<li>Add milk and sugar mixture to rice.<\/li>\n<li>Heat to near boiling; simmer 2 minutes, stirring constantly.<\/li>\n<li>Remove from heat and stir in butter and vanilla.<\/li>\n<li>Slowly stir about 1\/4 cup of the hot rice mixture into beaten egg yolks in a bowl.<\/li>\n<li>Stir to incorporate<\/li>\n<li>Repeat steps 11 and 12 three more times.\u00a0 This is called Tempering<\/li>\n<li>Pour everything back into the sauce pan<\/li>\n<li>Cook over medium heat, stirring frequently, just until mixture starts to bubble.<\/li>\n<li>Remove from heat.<\/li>\n<li>Serve warm or chilled, plain or with cinnamon and\/or raisins.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS for making Rice Pudding with Cooked Rice 1 cu cooked rice &#8211; preferably high starch arborial rice (al dente if possible) 1\/4 cu cream 1 C whole milk (or lowfat, but not skim) 2 egg yolks + 1 egg 1\/2 cu sugar 2 TBL butter &#8211; melted 1\/2 tsp vanilla 2 tsp Cinnamon Lemon &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/rice-pudding\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Robert&#8217;s Rice Pudding&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[178,170],"tags":[],"class_list":["post-1989","post","type-post","status-publish","format-standard","hentry","category-book-breakfasts","category-new-life-old-food"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=1989"}],"version-history":[{"count":12,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1989\/revisions"}],"predecessor-version":[{"id":13369,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1989\/revisions\/13369"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=1989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=1989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=1989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}