I had a lot of time in the kitchen today, which included my first batch of slow cooker Seitan (would help if I had eaten or prepared seitan before), my normal black beans and rice, and holiday rice pudding.
I haven't made rice pudding since high school or some other forever ago time, but it is definitely one of the easier desserts to make. Mine made probably between 4 and 6 servings (I made tonight's servings a little large, but 6 wouldn't be unreasonable). My husband loves rice pudding and this was a big hit with him.
Holiday Rice Pudding
3/4 cup rice (I used a mix of sushi rice and white rice)
1.5 cups water
1.5 cups skim milk
1/3 cup sugar
a dash of salt
Bring the water to a boil. Add the rice, lower the temperature to a simmer, and cover. Cook the rice until the rice is well done (it can even go to overcooked as long as the grains aren't hard) - about 20 minutes. Mix the rice with the milk, sugar and salt and cook over medium heat for about 15-20 minutes or until it gets thick and creamy.
1/2 cup eggnog (I used pumpkin eggnog)
1/8 cup brandy
1 egg
Beat these three ingredients together and then add the rice to the mixture. Cook for about 2-4 minutes. The mixture will continue to get creamier. Remove from heat and add a pat of butter, a teaspoon of vanilla and about a half teaspoon of nutmeg. Stir until the butter is melted.
Delicious! My version of the recipe was heavily based on a recipe from All Recipes (Creamy Rice Pudding). I'm sure the recipe is really tasty as it is written, but in a household that loves eggnog and pumpkin these choices were a clear winner.
