Cooking at Home: Rice pudding with peaches
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4 cups milk
1 cup uncooked medium grain white rice
1/2 cup firmly packed light brown sugar
1 large egg
1/4 cup milk
1 tsp vanilla
generous 1/2 tsp ground cinnamon
Diced peaches (see hints below)
Add 4 cups of milk to a deep, heavy bottomed stainless steel pot and add 1 cup uncooked medium grain white rice and 1/2 cup firmly packed light brown sugar. Stir that together and bring it up to a simmer.
Just as it comes to a simmer, turn the heat down, let it gently simmer along and stir it once in a while. It'll take about 20 minutes to cook.
While you're keeping your eye on that, use a small mixing bowl to combine 1 large egg with 1/4 cup milk, 1 tsp vanilla and a generous 1/2 tsp ground cinnamon and whisk it up.
Once the rice is nice and soft to the tooth, ladle about 1/3 - 1/2 cup of the hot rice mixture into the egg mixture (to temper the egg). Whisk it up and add it back to the pot with the rice. Then stir it in and let it cook along to thicken up the rice and cook the egg.
That will only take 2 - 3 minutes once you add the egg to the rice...and then you'll want to transfer it to a large shallow container and place that into the fridge to cool down.
Once it has cooled down a bit, put a nice tight layer of plastic wrap right on the surface of the rice to keep it from drying out.
Then serve it up cold in individual bowls with diced peaches right on top.
Serve warm instead. Substitute other fresh fruit, or even dried fruit, for the peaches.