Karl’s Baileys Apple Rice Pudding

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

Ingredients

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

Directions

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.