I know I promised this a while ago. It never ceases to amaze me how much I can get done at work, but at home, it seems I barely have time to tie my shoes. Oh well.
This is the recipe that started my love of decadently sweet, creamy rice dishes. I blame it all on Jeff Smith, aka the Frugal Gourmet. He also encouraged my love of garlic and olive oil. I used to think of him as my go-to guy for savory dishes, but this recipe showed me a sweeter side. I made this a lot when I lived in cold climates. Now that I live in FL, there has to be a cold snap before I’ll leave the oven on for 3 hours. If you live in the Upper Midwest, however, give it a try.
This is from The Frugal Gourmet Cooks American, by Jeff Smith. He adapted it from a recipe by Thomas Jefferson’s granddaughter, Virginia Randolph Trist. So this is not just a sweet treat, it’s American History, dammit!
Philadelphia Rice Pudding
1 Cup long-grain rice, rinsed and drained well
1 1/2 quarts milk (skim is fine)
1 Cup sugar
1/4-1/2 tsp salt
Dash of freshly grated nutmeg
1 tsp vanilla
Mix all of the above together and place in a 3 quart covered saucepan. Bring to a simmer on the top of the stove and then place, covered, in a 300 degree oven. Bake without disturbing or stirring for 2 hours and 45 minutes. The pudding will almost caramelize and become a pale golden color. Terrific!
Note: be sure to use at least a 3 quart pan, or if you don’t, be sure to put a cookie sheet under your pan to catch drips. My largest oven-safe saucepan is only 2 1/2 quarts, so I always lose a little of this during cooking. It’s tragic.
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