Creamy, Dreamy Old Fashioned Rice Pudding

Creamy, dreamy, old fashioned rice pudding – daydreaming of yesteryear and a little boy named “Pudding Boy” who grew up on a farm. When times were simple and everything was made from “scratch”, pudding was no exception.  Pudding Boy is a nickname that was given to my Dad when he was a little boy.  As the name would imply, he loved pudding – all pudding, and thus, the name Pudding Boy was born.  When I have listened to my Dad talk about his childhood it is immediately apparent that he loved his childhood, his mother’s baked goods, trips to the market with his Dad and life on the farm by the expression on his face, the twinkle in his eyes and the love in his heart. 

And as I made the rice pudding, I could not help but think of Pudding Boy, my Dad, and what a fantastic kind, warm, and loving Dad he is, and how much love I have for him in my heart.  Food plays such an important role in our lives and in our memories … and so today, make your Dad’s favorite treat and share the priceless gift of you with him!

Enjoy!

Creamy Rice Pudding

Ingredients

• 3/4 cup uncooked white rice
• 2 cups milk, divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

 Directions

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, and beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm or cold.

Source:  Allrecipes.com

Mixed Rice Pilaf with Dried Cherries, Apricots and Cinnamon

I found this recipe on the Williams-Sonoma website here.  I was looking for something other than “plain boring rice” and wasn’t disappointed.  This rice is very aromatic and speaks Fall!  Enjoy!

The trademark of a true pilaf is that the rice (or other grain) is always first sautéed in butter before the broth is added. This special-occasion pilaf, made nontraditionally with brown basmati and wild rices, is punctuated with dried apricots and cherries. You can substitute raisins for the cherries and omit the apricots, if you like.

Ingredients:

• 2 Tbs. unsalted butter
• 1 cup chopped sweet onion, such as Vidalia
• 2 tsp. curry powder
• 1 1/2 cups brown basmati rice
• 1/2 cup wild rice
• 1 cinnamon stick
• 1 orange zest strip, 3 inches long and 1/2 inch
    wide, plus extra for garnish (optional)
• 4 1/2 cups reduced-sodium chicken stock
• 1/2 cup dried apricots, cut into pieces
• 1/2 cup dried pitted cherries
• 1/2 cup sliced almonds

Directions:

In a large, wide saucepan over low heat, melt the butter. Add the onion and sauté, stirring, until golden, about 5 minutes. Add the curry powder and stir to blend. Stir in the brown basmati rice, wild rice, cinnamon stick and orange zest. Cook, stirring, for 2 minutes.Add the stock, apricots and cherries and increase the heat to high. Bring to a boil, stirring once. Cover, reduce the heat to medium-low, and cook until the stock is absorbed and the rice is tender, about 55 minutes. Remove from the heat and let stand, covered, for 10 minutes.Meanwhile, in a small, dry fry pan over medium-low heat, toast the almonds, stirring constantly, until golden, about 3 minutes. Remove from the heat.Spoon the pilaf into a warmed serving bowl, discarding the cinnamon stick and orange zest. Sprinkle with the toasted almonds and additional orange zest. Serve immediately.

Serves 6 to 8.

Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).

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