Friday, July 26, 2013

Rennie's Rice Pudding

Technically I guess this comes from the Barefoot Contessa, but in our family it's Rennie's Rice Pudding.

Rice Pudding

3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract (can mix and match with almond extract as well if desired)
3/4 cup raisins, optional (Note: the original recipe calls for these to be soaked in two tablespoons of rum first, but we don't normally do that, and since we don't even like raisins to begin with, it's not a big deal.)

Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.


  1. Trying with leftover rice: Cook 1 1/2 cups rice in 1 1/2 cups milk (little cream mixed with 1%) and 1/3 cup sugar until absorbed. Combine another 1/2 cup milk with one egg and add to the mixture. Cook for a minute, remove from heat and add some vanilla.

  2. Note that Wayne prefers his rice pudding chilled. And the above variation earned a "yummy" comment.