Well, one of my kids recently read about rice pudding in a book and wanted to make it, and there was no way in this universe that I was tempering eggs or plumping raisins for something they probably weren’t going to eat, so I was about to write it off as a lost cause when I found this recipe for rice pudding in The America’s Test Kitchen Quick Family Cookbook. It was definitely a little unconventional, and probably will have my Grandma Randle haunting my dreams for not doing things the traditional way, but I found this recipe to be just as creamy and delicious with a fraction of the time and effort.
You’re going to need medium grain rice, half and half, sugar, vanilla, and almond extract. Depending on what flavor profile you’re going for (I went traditional here), you can also use raisins and cinnamon.
If at all possible, use medium grain rice–you’re going to get a creamier, pudding-er (that’s totally a word) rice pudding. If you look at the grains, you’ll see that they’re squattier and almost pasta-like. That’s what you want.
Place water, rice,
and salt
in a large, covered microwave-safe dish. Yes. This is starting out in the microwave. They explain their reasons for this in the book, and they’re well-founded, and ATK has impeccable judgment, so I trusted them and I don’t regret it. Cover the dish and cook for about 10 minutes or until most of the water is absorbed. While the rice is cooking, combine the half and half, sugar, and extracts and bring to a boil over medium heat. When the rice is done cooking in the microwave, transfer it to the boiling half and half mixture. If using raisins and cinnamon, add them now as well and cook, stirring frequently, until the rice is cooked through and most of the liquid is absorbed. Serve immediately with extra half and half if desired.
