I could’ve sworn I made a rice pudding post. I know I’ve made it before, just don’t know why I haven’t shared it with you. Either way, doesn’t matter because you’re getting one now. After last week’s combo platter and next week’s leftover (spoiler), I needed a little bit of sweet. But to keep with the theme, needed a little bit of Mediterranean flair (i.e. Add Pistachios).
The Prep Table
All we’re really doing to start off is preparing a thick sweet milk. We’re going to mix up the half/half and milk, and throw a couple cinnamon sticks and whole cloves in there and bring it close to a boil and shut her down. Get her hot, yet cool her down and refrigerate to impart flavors.
The Process
Sure, it’s lookin kinda dirty, but that’s the cloves and cinnamon working. While this thing is cooling down, lets shuck some pistachios. We’re going to crush these up and top our rice pudding with ’em. I like the simplicity of a rice pudding – not always crazy cinnamon, but a little bit doesn’t hurt. Infusing instead of topping it is the right move.
Let’s bring it home. I had other shit to do, so when I had time to finish it up, just pull the milk out – add the rice, sugar, and water and bring to a boil, then simmer for about a half hour.
Rice is cooked, we’re a thick product. Let’s add in some butter and evaporated milk and when the butter has been incorporated, we’re ready to serve. In my case, I’m jarring these up for later. Well, one of ’em I’ll eat because I have to.
The Result
Threw it in a jar and dumped a little evaporated milk in there. Stirred it up and then topped with a honey drizzle, cinnamon dusting, and those crushed pistachios. Pretty darn good rice pudding!
I told you it was thick. Next day, I had to push it all to a bowl, evaporated milk bath and crush it down. The flavor was spot on, but I reduced it a little too far to be that thick. Rice pudding is a class A dessert, I don’t care who tells you ice cream is better.