Jan had a sudden desire for rice pudding. I happened to have some cooked rice on had so it was actually ready more quickly than usual. I had to change something, today, I decided to combine my Irish rice pudding and my apple rice pudding.
Karl’s Baileys Apple Rice Pudding
1 cup Jasmine rice (2 cups cooked)
1 large apple
3 cups low fat milk (I used lactose free)
2 Tbs. Karl’s Orange Infused Sugar
¼ tsp. Kosher salt
2 egg, beaten
½ cup half and half cream
¼+ cup Bailey’s Irish Cream
4 Tbs. butter
½ tsp. cinnamon
½+ tsp. nutmeg, ground
1 tsp. vanilla extract
1. Put the rice in a rice steamer with 2½ cups of water 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. If you are using a regular pot to cook your rice use four cups of water.
Note: To make perfect rice for most dished you usually use a 2:1 ratio of water to rice. I did that yesterday and I found the rice a bit too firm. For rice pudding you want your rice to be a bit “overdone,” to produce a soft and creamy pudding.
2. Quarter and peel the apple.
3.Remove the seeds and chop the apple up fairly finely.
4. When the rice is done steaming, put it into a large saucepan with the apple pieces, milk, sugar, and salt.
Note: Do not add the egg mixture at this time.
5. Over a medium low heat, stir in the cooked rice and simmer the mixture until it thickens, about 15-20 minutes.
Tip: Stir frequently and scrape the bottom of the pot to prevent scorching.
6. While the rice is cooking, put the eggs into a large measuring cup and beat them well.
7. Blend the cream into the eggs and set the mixture aside.
Tip: Use a large measuring cup or bowl. You will need extra space when you add some of the hot rice to temper the eggs.
Note: If you wish to keep the pudding totally lactose free, use lactose free milk.
8. Spoon 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.
9. Stir the warmed egg mixture and the Bailey’s Irish Cream into the rice in the pot.
10. Continue cook, stirring constantly, for 4-6 more minutes, until the eggs are full cooked and the pudding is thick.
11. Remove the pot from the heat, and stir in the butter, cinnamon, nutmeg, and vanilla.
Tip: To get just a bit more flavor use a microplane to shave bits from a whole nutmeg.
12. Serve warm.
Tip: Put the pudding in individual bowls and garnish with a splash more of Bailey’s Irish Cream and a sprinkle of nutmeg.
6 responses to “Karl’s Baileys Apple Rice Pudding”
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