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.
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.