When I went to college, I lived on campus and ate a few meals a day in the communal dining hall. There were not many memorable meals produced there, mostly because they were quickly pre-fabbed meals prepared to feed the daily masses, but there were a few things they made from scratch that I really enjoyed. One of these things was a baked rice pudding that was so delicious I still remember it today after all of these years. At home, my family used to make the more traditional stove top method that you would cook up, pour into dishes and enjoy once it had cooled and set up. I had never tried a baked version of rice pudding before, and their version was something I could eat all day long if I could.
The difference between the two was that the baked version was a little more dense than the stove top method, probably because they used leftover long grain rice which tends to make rice pudding a little drier. The other delicious component to this version was that a crunchy toffee crust would form on the top and around the edges. I always considered myself lucky when I got a corner slice because that creamy and crusty combination made my toes curl in ecstasy.
Nowadays, when I make custard based desserts, I always use a water bath to prevent the custard from drying out too much and help the pudding retain a creamier interior.
The key to a perfect rice pudding it to use short grain rice. I have used Arborio rice (traditionally used for risotto) and I have also used an Asian glutinous rice with great results. Ultimately, feel free to use any other short grain variety you have on hand.
For a really delicious end result, it’s important to use half and half and not too many eggs/egg yolks. I use a few yolks to add to the creaminess but also to give a more golden color to the custard. This isn’t necessary because I have made rice pudding with just milk alone, but the half and half and just the few yolks add a little something more.
To accompany the rice pudding, I also made a quick burnt caramel sauce that I spiked with a little brandy…but cognac, bourbon or whiskey would work great too. Some people don’t like raisins or currants inside their rice pudding, so don’t add them if you don’t want to. The sauce is a great place to rehydrate the currants, raisins or other dried fruits to serve alongside the rice pudding — figs are especially delicious.
You can serve the rice pudding warm from the oven or chilled. I prefer to serve the pudding chilled with the warm sauce. It slices better and the warm/cold combination just shocks your mouth into paying attention to all those great flavors and textures.
Baked Rice Pudding
1 cup short grain rice
2 cups water
large pinch of salt
1 cinnamon stick
3 cups half and half
1 can condensed milk
½ cup granulated sugar **optional, add if you would like it sweeter
2 tablespoons vanilla
4 yolks
½ cup raisins (I used currants)**optional
Topping
1 teaspoon ground cinnamon
½ teaspoon allspice
3 tablespoons granulated sugar
Add the rice to a small sieve and rinse really well then add this to a small pot with the water, salt and cinnamon stick. Turn the heat on high until the water begins to boil, and then turn it down to a very low simmer and cover. Allow this to cook for about 5-10 minutes, until almost all the water has evaporated. At this point, the rice will be half cooked. Pour in the 2 cups of half and half and condensed milk and continue cooking gently until the rice has cooked through and has thickened, then set aside for the moment. Place the yolks in a separate bowl with the 1/2 cup of granulated sugar and whisk well. Heat the last cup of half and half and temper this into the egg yolks, whisking well. Pour this mixture into the cooked rice pudding and mix it all together. Place this back on the heat and cook this all together until the mixture begins to thicken, then remove from heat.
The rice starch will help the custard thicken and reduce your oven baking time. Pour this into a well greased corning ware dish and then set this into a larger pan fill ¼ of the way with hot water. Bake in a 350°F oven uncovered for approximately one hour and 15 minutes. During the last 15 minutes as the pudding gently wiggles as you shake it, remove it from the oven and add the topping evenly on top then place it on the top rack of the oven to melt the sugar and spice mixture into the custard.
When it is ready, the pudding will be slightly firm to the touch. Remove from the oven and allow it to cool slightly before serving, then spoon into bowls. If you prefer to have it chilled like I do, cover and place in the refrigerator after cooling at room temperature. Slice into generous wedges and serve with the burnt caramel sauce.
Burnt Caramel Sauce
1 cup granulated sugar
½ cup water
1 teaspoon corn syrup (prevents crystallization or use lemon juice)
¼ cup brandy
¾ cup hot water
1 cup assorted dried fruits like dates, figs, raisins, apricots (I used currants)
Add the sugar, ½ cup of water and corn syrup (or lemon juice) to a small pot and cook until it becomes a deep, golden amber color, about 12-15 minutes. Once it has taken on this beautiful color remove from the heat and add the other ½ cup of water…be careful it will bubble up so be prepared. Swirl it around and reheat gently for a few seconds to make sure that the water has incorporated well. Remove from the heat again and add the brandy, swirl around again and then toss in all of the dried fruit and allow them to steep for at least one hour. Store covered in the refrigerator until service.
Leave a Reply