Chef John Folse's Rum Raisin Rice Pudding - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Rum Raisin Rice Pudding

Prep Time: 2½ Hours
Yields: 6 Servings

Rice pudding is an ancient dish dating as far back as the 1st Century A.D. Originally prescribed for the very young and infirm for its restorative powers, the dish has evolved into a sophisticated and delicious dessert enjoyed all over the world. Being a rice-growing state because of the African contribution and heavily settled by Europeans familiar with rice pudding, it is natural that this dish made its way here. Add a little Italian and Spanish influence with the arborio rice and the English fondness for custards and puddings and suddenly this old standard is quintessentially Louisianan.

1 cup short grain white rice (arborio works well)
½ cup golden raisins
¼ cup dark rum
6 cups milk
1¾ cups sugar
¼ cup water
1 tbsp vanilla
⅛ tsp nutmeg
4 eggs separated
Crème Anglaise (recipe below)

In a small bowl, combine raisins and rum and allow to soak one hour. In a large saucepan, combine milk, rice, ¾ cup sugar, vanilla and nutmeg. Bring to a boil then reduce to medium-low. Cook, stirring occasionally, until rice absorbs all liquid, about one hour. Remove from heat and cool to room temperature. In a small heavy-bottomed saucepan, combine remaining cup sugar and water over medium-high heat. Cook, shaking occasionally, to distribute hot spots as sugar dissolves and mixture caramelizes. Cook 5-6 minutes until golden. Do not allow to burn. If mixture smokes, reduce heat and continue shaking pan until all sugar caramelizes. Quickly pour into bottom of a 9-inch round cake pan. Set aside to cool. Preheat oven to 375º F. Whip egg yolks and stir into rice. Add drained raisins. In a separate bowl, whip egg whites and fold into rice. Pour mixture into pan with caramel. Place in a water bath and bake 45 minutes to an hour or until a knife inserted into the center comes out clean. Cool rice pudding and turn out onto plate. Serve with Crème Anglaise.

Ingredients for Crème Anglaise
4 cups milk
6 eggs yolks
1 tbsp cornstarch
1⅓ cup sugar
⅛ tsp nutmeg
1 tbsp vanilla

In a heavy-bottomed saucepan, scald milk over medium-high heat. Do not boil. In a separate mixing bowl, combine egg yolks, cornstarch, sugar, nutmeg and vanilla. Whisk until well mixed and creamy. Ladle one cup of hot milk into mixing bowl, stirring constantly, while pouring. Whisk contents of mixing bowl into pan of hot milk, stirring constantly. Return to heat and cook, stirring constantly, until mixture reaches 198º F, 1-2 minutes. Do not boil.

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