Ryan and Pinkie’s Rice Pudding Recipe

Ryan Lorenc-Haluska — Wed, 22 Aug 2012 01:01:00 +0000

Now that I am 6 and All-Grown-Up, Dad Says that I can Cook

(under Supervision – he Reminds me)

First, we Read the Recipe and See if we Have

All of the Ingredients and Kitchen Supplies

We Seem to Have All of the Ingredients

(it is a Good Idea to Actually See Them in One Place)

And we Have All of the Equipment for our Recipe

Including our Nice Big Pot

Looks like we are Ready to Cook, Pinkie

I’m Older, Pinkie – so I’ll Show you How-To Do It

–But you Can Help

Dad’s Here to Watch-Over us, Pinkie…

Especially with the Stove!

(Stoves can be Very Dangerous – so It is Good to Have an Adult Nearby)

First, Lets Add 1 Quart Whole Milk

I’ll Rinse Out this Bottle and Dad will Place It in the Recycling Bin

Pinkie – you can Add 1/2 Cup White Rice…

Then Add 1 Tablespoon Unsalted Butter

Then Add 1/8th Teaspoon Salt

Hey, Guys –– Why Don’t I Help Out With the Egg?

It is Kind of Difficult if you Have not Done it Before

Watch and you Can Do It Next Time…

I’ll Lightly Whisk the Egg, Pinkie… this is Demanding Work

… you’ve Got to Know When to Stop Whisking!

Let’s See –– What’s Next?

Oh– yeah, 1/2 Cup of Sugar. We Like Sugar!

Now, the Vanilla. We Use ‘Real’ Vanilla ’cause Daddy says it Tastes Best

Well –– we’ve Got it All Done to This Point…

Will you Pour It Into the Pot for us Daddy?

Looks Good!

Wow, Pinkie! Let’s Clean Up!

Mom will not Be Happy if we Leave a Mess!!

If you Wash…

I’ll Dry…

This is an Automatic Stirrer that Dad Got at a North American Store Called ‘Bed Bath & Beyond’

It is called ‘RoboStir’ Battery Operated Stirrer –– Dad Loves it!

First, Pinkie… we Must Bring it to a Boil over Moderately High Heat

Then we Reduce the Heat to Simmer, Uncovered, Stirring Frequently for 1 Hour

That’s a LONG TIME!!!

(this is where our Automatic stirrer comes into Play –– Nii-ice!!)

This Part is HARD… so we Asked Daddy to Help…

Dad takes a Big Spoonful of the Thickened, Cooked Rice Pudding and

Stirs It into the Lightly Whisked Eggs…

Then he Adds a Little Bit More Cooked Rice Pudding and Stirs It Also

(this Keeps the Hot Rice Pudding from Cooking the Whisked Eggs, says Daddy)

Then he Pours the Warmed Egg and Pudding Mixture

Into the Rest of the Rice Pudding

…and he Stirs it Together…

Now He Adds 1/2 Cup Heavy Cream to the Egg and Pudding Mix

and he Adds 1/4 Teaspoon Cinnamon and Stirs it All Together…

Pour it into Cups or into a Flat Pan and Garnish with a Little Cinnamon

Let’s See… Mom – Dad – Pinkie – and ME!

(plus Extras for a Friend and the Neighbors)

Kids… the Recipe says ‘Chill Pudding, Covered, at Least Three Hours’

** – – – **

Ingredients

Makes 6 to 8 servings

(we halved this recipe)

2 quarts whole milk

1 cup long grain white rice (do not rinse)

1 cup sugar

2 tablespoons unsalted butter

1 teaspoon vanilla

1/4 teaspoon salt

2 large eggs

1 cup heavy cream

1/2 teaspoon cinnamon

Preparation

Bring milk, rice, sugar, butter, vanilla, and salt

to a boil in a 4-quart heavy saucepan over moderately high heat,

then reduce the heat to simmer, uncovered, stirring frequently,

until rice is very tender, about 1 hour.

Just before the mixture finishes cooking, whisk eggs lightly into a bowl.

Remove pan from heat and slowly add 1 cup of rice mixture to eggs,

whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream.

Pour pudding into a 13″ by 9″ glass or ceramic baking dish (3-quart capacity)

and sprinkle with cinamon. Chill pudding, covered, at least 3 hours.

I hope your kids are more patient than mine!!!

Life of Ryan » Cook

Ryan and Pinkie’s Rice Pudding Recipe