RICE PUDDING

RICE PUDDING

(New York City’s Waldorf Astoria)

  • 1 quart milk
  • 1/4 c. sugar
  • 1 cinnamon stick
  • 3 ounces rice
  • 2 to 4 cups heavy cream
  • 2 ounces raisins (soak until plump)

Combine milk, sugar, cinnamon and rice in a steam kettle or thick pot. Bring milk to a boil. Then lower heat and cook slowly (1 1/2 to 2 hours) until rice is tender. Remove from heat.

Add 2 to 4 cups heavy cream until desired consistency. Add raisins.

TOPPING

  • 2 egg yolks
  • 1 t. sugar
  • 2 drops vanilla
  • 2 T. heavy cream, whipped

Combine yolks, sugar and vanilla in stainless steel mixing bowl, place over double boiler while whisking, cook yolk as for Hollandaise. Do not scramble. Cool. Fold in whipped cream. Place a small amount of the yolk mixture on top of the rice pudding and glaze under a broiler–not too close to the heat–just enough to brown.

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