"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Wednesday, December 3, 2008

Best Rice Pudding




There are some desserts you swoon over because of their artistry, or complex layering of taste. Fancy tarts. Layered mousse cakes.

And then there are the desserts that take you right back to childhood, and Best Rice Pudding is one of them.

I made it for my book group last night, and David said his mother used to make this for him when he was a child. Elizabeth said, my husband's grandmother used to make reesgylbrkh (well, that's what it sounded like, and translation: rice gruel).

This particular recipe is not on Epicurious, though you can find a million variations, even one that features black rice.

But it's easy enough: cook one cup of long grain white rice with butter and a little lemon zest, then cook the cooked rice with a quart of whole milk, half a vanilla bean, and a cup of raisins. Dust with cinnamon and serve warm. I kept mine in a 175 oven until we were ready, and people, there's nothing quite as comforting as warm rice pudding on a chilly December evening.

I'll note that David is Irish, and Elizabeth's husband's grandmother was Norwegian, so perhaps this is more a European thing since rice pudding was never really a part of my childhood (it was more of a Jell-O and Cool-Whip life for me). But I'm glad to have it be a part of my adulthood.

3 comments:

Liz C said...

Oh, man, I love rice pudding! I'm eating almost exclusively brown rice now and it doesn't make good pudding. I may have to splurge on some long grain white.

Dazy said...

This recipe is really going to keep me busy in the kitchen with all its glamor. This is another must for the weekend! My kids would just hug me for this.

Anonymous said...

Hi -

Does this recipe have any sugar in it?