Rice Pudding with Broiled Plums

Time: 30 minutes

Music Selection: Cold Play – A Sky Full of Stars

Over the past twenty five years, I have made over a hundred different rice pudding recipes, trying to find the best one as my hubby loves rice pudding. A few years ago, I made one by Ree Drummond – it is amazing (a bit sweet, so we adjust it, but amazing). While we usually have rice pudding for dessert, I have revised this one to lighten the sugar and add some fruit – which now places it both in my breakfast and dessert categories… be daring… try it for breakfast, and if it isn’t your thing, then eat it later as dessert – you can’t lose with this recipe!

Ingredients:

1 cup Medium Grain White Rice

2 cups Water

2 cups Milk

2 Tbsp Heavy Cream

1 Tbsp Salted Butter

Pinch of salt

4 Tbsp condensed milk (this is about ½ of a can; freeze the rest and use another time)

1 cinnamon stick

Slices of rind from one medium orange

½ tsp vanilla

1 egg, beaten

8 medium plums, pitted and cut into about 6 – 8 wedges each


Directions:

Using cheesecloth, place orange rind and cinnamon stick in the middle, wrap and tie with butcher’s twine. If you don’t have cheesecloth, just throw them in, but you will need to pick them all out later.

In a medium saucepan or pot, combine the rice, water, milk, cream, butter, cinnamon stick/orange rind bouquet and salt. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage. Note: The rice should be cooked (taste one, but don’t burn your mouth), but there should still be visible creamy liquid; it should not all be absorbed.

**While the rice is cooking, start the plums. Turn on the top broiler of your oven. On a baking sheet that is lined with foil, place the plum slices in a single layer. Place under broiler for 10 minutes, turning them at 5 minutes. Let cool until the rice is completed.


Remove the pot with rice from the stove. Remove the bouquet of orange rinds/cinnamon and add the sweetened condensed milk and vanilla to the pot. Return to low heat for 5 minutes to finish cooking. 

Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly. If you’d like the pudding to be a little creamier, stir in a little more sweetened condensed milk. If it’s too creamy, return to the stovetop and cook for another 3 to 4 minutes. Serve immediately in a small bowl, topped with the plums.

For a dessert – you can put a bit of whipped cream on it.

For breakfast – you can sprinkle some chopped nuts and/or maple syrup if you like it a bit sweeter.


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