Karl’s Mandarin Rice Pudding

I am making Japanese curry wings for Sundays dinner. Eilene asked for rice pudding for dessert and wife Jan seconded the motion. I have just made mandarin marmalade, so it seemed reasonable to add this to the mix.

Karl’s Mandarin Rice Pudding

Karl’s Mandarin Rice Pudding

Karl’s Mandarin Rice Pudding

Ingredients

¾ cup uncooked Japanese short grained rice

2 egg, beaten
½ cup half and half

2 cups low fat milk (I used lactose free)
¼ cup Karl’s Mandarin Marmalade
¼ tsp. Kosher salt

4 Tbs. butter
1 tsp. vanilla

1 tsp. Karl’s Mandarin Marmalade per serving

Directions

1. Put the rice in a rice steamer with two 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.

Note: This is more than the usual amount of water, but you want the rice to be a bit overcooked. This makes for a creamer final pudding.

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

Tip: You need enough room in the measuring cup to hold some of the hot rice as you “temper” the egg mixture.

Note: Like many dishes, like lemon curd, rice pudding is simply a custard with things added—I like custard, so I keep adding more.

3. Blend the half cup of cream into the eggs and set the mixture aside.

4. Put the two cups milk, the marmalade, 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 15-20 minutes.

Tip: Stir constantly and scrape the bottom of the pot to prevent scorching.

Note: Rough handling releases more of the starch from the rice and also makes for a creamer rice pudding.

6. 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.

Note: I mix the eggs in a 2 cup measuring cup and then add a few tablespoons of hot rice at a time, mixing it in, before adding a few more for a total of about ¾ of a cup.

7. Stir the warmed egg mixture into the rice in the pot.

8. Continue cook, stirring roughly and constantly, for 8-10 more minutes, until thick and creamy.

9. Remove the pot from the heat, and stir in the butter and vanilla.

10. Serve warm with a teaspoon of mandarin marmalade on top.

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Filed under California Fusion

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