Last night I tried a new recipe for rice pudding, something we don't eat very often in this home, and I just had to tweak it a bit to match the ingredients I had on hand. The original recipe is from The Humble Kitchen of Diana.
Rice Pudding with Flare
1/2 Gallon Whole Milk
1 Cup Arborio Rice or Calrose Short Grain
1/2 Cup Honey
2 Cinnamon Sticks
1/2 Cup Heavy Cream
Zest of one Orange
1/4 tsp Salt
Ground Cinnamon and Quartered Strawberries to garnish
Heat milk with rice and honey to a simmer and cover, stir every 5-8 minutes until rice is tender, about and hour.
Mix cream, eggs, zest, and salt in a liquid measure and add to tender rice. Bring mixture back to simmer and stir intermittently for five minutes.
Take of of heat.
Two options; serve immediately dusted with cinnamon and topped with quartered strawberries (my preference), or cool and refrigerate to eat cold the next day.
There are lots of possibilities here. The original recipe called for lemon zest and I bet blueberries or raspberries would make an excellent topping there. You could leave out the zest and add chopped chocolate, or vanilla extract. Go wild!
Simple recipes are my favorite! I did have a major boil over last night but the pudding tasted just as good. It is very lightly sweetened and I can appreciate that, but if it's not to your liking just add a little honey a Tbsp at a time until you are satisfied with the sweetness. Enjoy!