With a multitude of recipes for the “best-ever” rice pudding, it’s apparent that there are many variations about what constitutes the perfect pudding. At The Culinary Institute of America, the professionals look to basic ingredients and uncomplicated equipment for an incredibly satisfying rendition.
Directions
Combine 3½ cups of the milk with the rice, sugar and cinnamon in a medium-sized, heavy-bottomed saucepot. Cover and simmer until the rice is tender, about 25 minutes.
Combine the remaining milk with the cornstarch and eggs.
Remove the pan from the heat and add approximately 2 cups of the hot liquid to the cornstarch mixture, whisking constantly. Add the warmed cornstarch mixture to the remaining milk mixture in the pan. Return the pan to the heat and while stirring constantly, bring the pudding to a boil and cook for 1 minute.
Portion the pudding into dessert dishes. The pudding can be served warm at this point, or cooled completely and refrigerated, covered with plastic wrap to keep a skin from forming.
Garnish each serving with raspberries (or seasonal fruit), a ladle of cider and raisin sauce, and a sprig of mint.
Cider and Raisin Sauce
Combine the raisins, 6 tablespoons of the bourbon and enough cider (about 1 ½ cups) to cover the raisins in a small saucepan. Bring to a simmer and remove from the heat. Plump the raisins for 25 minutes. Drain the raisins, reserving the liquid.
While the raisins are plumping, reduce the remaining cider by half. Add the reserved liquid to the reduced cider and continue to simmer until the liquid is again reduced by half. Lower the heat to a simmer.
Mix the arrowroot with the remaining bourbon to form a slurry. Add the slurry, lemon juice and plumped raisins to the cider. Simmer until the sauce thickens, about 1 minute.
The sauce may be stored in the refrigerator for 5 to 8 days. |
