Karl’s Savory Rice Pudding

Daughter Eilene just got a dental implant and is on soft foods for a few days. She is getting tired of soups, so I thought I would make a savory rice pudding. Looking on-line, I couldn’t seem to find anything that was even close to what I had in mind—herby, super-eggy, and filling.

Karl’s Savory Rice Pudding

Karl’s Savory Rice Pudding

Ingredients

4 Tbs. unsalted butter, separate uses
1 clove garlic
2 green onions, sliced finely

3½ cups milk, separate uses (I used lactose free)
2 cups cooked Jasmine rice
1 tsp. chervil
½ tsp. sage, rubbed
½ tsp. thyme, dry
½ tsp. Kosher salt

4 eggs
½ tsp. black pepper, cracked

Directions

1. Melt one teaspoon of butter in a large heavy bottomed pot over medium heat.

2. Sauté the garlic and onions for one minute until fragrant.

3. Add three cups of milk, the rice, chervil, sage, thyme, and salt to the pot.

Tip: Do not add the egg mixture at this time. If you wish to have a richer pudding use 3 cups of whole milk and add ½ cup of cream to the egg mixture.

Note: If starting with raw rice, put one cup of rice in a rice steamer with 2½ cups of water and cook until done. 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. To make perfect rice for most dished you usually use a 2:1 ratio of water to rice. When I did that I found the rice came out a bit too firm. For rice pudding you want your rice to be a bit “overdone,” to produce a soft and creamy pudding.

4. Bring the milk and rice to a simmer and cook, over a low heat until very thick, about 20 minutes.

Tip: Stir and scrap the bottom of the pot frequently to prevent the porridge from sticking to the bottom and scorching.

5. While the rice is cooking, put the eggs into a large measuring cup and beat them well.

6. Blend the remaining milk 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 the eggs.

7. 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.

8. Stir the warmed egg mixture and the black pepper into the rice in the pot.

9. Continue cook, stirring constantly, for 4-6 more minutes, until the eggs are full cooked and the pudding is very thick.

10. Remove the pot from the heat, and stir in the butter.

11. Serve warm.