Rice Pudding "Gonzo"
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 quarts whole milk
- Carbohydrate 57 g(19%)
- Cholesterol 119 mg(40%)
- Fat 23 g(36%)
- Fiber 0 g(0%)
- Protein 12 g(23%)
- Saturated Fat 14 g(68%)
- Sodium 208 mg(9%)
- Calories 481
Preparation Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream. Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours. Cooks' note:•Pudding can be chilled, covered, up to 3 days.
Preparation Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream. Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours. Cooks' note:•Pudding can be chilled, covered, up to 3 days.
