A Better Rice Pudding

After the Thursday night rice pudding fiasco I knew that I had to save face—fast, so I sent out a plea for my family to send Grandma's recipe. Her rice pudding has always been the standard against which all other rice puddings are judged. It's no surprise that all of them fall short in the taste tests.

So imagine my great surprise when my mother took the blasphemous approach of sending me Ina Garten's recipe for Rum Raisin Rice Pudding, and declared it better than grandma's. My little sister Amanda took the high road and posted Grandma's recipe in the comments of Grilled Cheese Sandwiches, Tomato Soup and Rice Pudding. Thank you Amanda.

I made Ina's recipe for my roommates on Friday night. Half a week later they are still raving and declaring that I am required to make it every week. Mom's right, it's a really good rice pudding. But what's not to like about 3/4 cup of rice swimming in 5 cups of half and half flavored with sugar, vanilla, raisins and rum. The only thing that would make it better would be to use cream instead of half and half.

Comments

[verdadera-mujer-mexicana]

Grandma's rice pudding is sacrosanct and I am sure that everyone with half a brain in his or her head would agree...tradition and memories can't be beat but as the Hedonist so articulately put it, what's not to like about "rice swimming in 5 cups of half and half flavored with sugar, vanilla, raisins and rum." I am sure that Grandma might be forsaken to forsake her own recipe for this one.

[susan]

I agree that Grandma Lupe's rice pudding is the best. Don't forget to use the type of cinnamon that you find in Mexico. It is stronger and more intense and makes a huge difference in the flavor. Look for the canela in Mexican or latin markets.

Here is another easy rice pudding that is a classic thai dessert and is fabulous.

Thai sticky rice with mango

1 cup uncooked Jasmine Rice

1-13.5 oz can Coconut Milk

2/3 cup sugar

1/2 teaspoon salt

2 ripe mangoes


DIRECTIONS


1 In a medium saucepan bring 1&3/4 cups of water to a boil. Add the rice and briefly stir. Reduce heat to low and cover. Simmer 20 minutes or until water is just absorbed.

2 Meanwhile in a small saucepan, combine coconut milk, sugar and salt. Boil for 3 minutes, stirring frequently. Remove from heat.

3 Add the hot coconut milk sauce to the cooked rice. Stir until mixed.

4 Lightly press plastic wrap onto mixture in saucepan to cover. Let rest 30 minutes at room temperature.

5 Peel and slice the mangoes.

6 With large spoon or ice cream scoop, spoon the sticky rice onto plates and garnish with mango slices.