Adapted from a Food.com recipe
Eilene is down with the British flu—nose and throat vs American flu, stomach. She thought that a warm rice pudding would feel good going down. I looked up a recipe and, of course, changed it to my liking.
Karl’s Orange Infused Rice Pudding
¾ cup uncooked Jasmine rice
2 cups low fat milk, separate uses
1 egg, beaten
¼ cup Karl’s Orange Infused Sugar
¼ tsp. Kosher salt
2 Tbs. butter
½ tsp. Mexican vanilla extract
1. Put the rice in a rice steamer and cook until done.
Tip: If you do not have a rice steamer, you may use a pot to cook your rice. However if you make rice more than twice a month it is really worth the connivance—set it and forget it. You may buy a small one for less than $20.
2. While the rice is cooking, put the egg into a measuring cup and beat it well.
3. Blend half a cup of milk into the egg and set the mixture aside.
4. Put the remaining 1½ cups milk, the sugar and salt into a medium saucepan and bring it to a simmer.
5. Stir in the cooked rice and simmer, over medium low heat, until thickened, about 15 minutes.
Tip: Stir frequently and scrape the bottom of the pot to prevent scorching.
6. Spoon in some of the hot rice into the egg/milk mixture to temper it.
Tip: You want your eggs to turn into a custard, not scrambled eggs.
7. Stir the warmed egg mixture into the rice in the pot.
8. Continue cook, stirring constantly, for two more minutes.
9. Remove the pot from the heat, and stir in the butter and vanilla.
10. Serve warm.
Serving Suggestion: You could also garnish it with a dollop of orange marmalade.