Everyone Loves Rice Pudding

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Rice is used almost all over the world. The so-called “king” of rice is the Basmati type that comes from Dehra Dun in India—one of the hill stations the British founded as a cool summer retreat from a real Indian summer.

Other varieties of rice include Pakistani Basmati rice, Patna rice, and Tilda rice. American long-grain rice, jasmine rice, and Italian Arborio rice are also wonderful—the latter in risotto.

Persian rice pudding

Serves 8 to 10

125 ml (1/2 cup) uncooked rice
750 ml (3 cups) whole milk
750 ml (3 cups) whipping cream, divided
175 ml (3/4 cup) white sugar
1 ml (1/4 tsp) salt
1 ml (1/4 tsp) ground cardamom
3 eggs
175 ml (3/4 cup) chopped candied fruit.

Mix together rice, milk, 250 ml (1 cup) cream, sugar, salt, and cardamom in the top of a double boiler. Cover and place over hot water. Cook for an hour, stirring frequently.

Beat eggs; slowly add hot rice mixture, quickly stirring to prevent curdling. Return to double boiler and cook, stirring steadily till mixture coats a spoon. Remove from heat and stir in candied fruit. Cool. Whip remaining 500 ml (2 cups) of cream and fold into rice. Turn into a pretty dish and chill.

Rice pudding

Serves 3 or 4

50 ml (2 tbsp) sugar
60 ml (2 oz) Patna or Basmati rice
500 ml (2 cups) milk
Freshly grated nutmeg
30 ml (1 oz) butter

Put sugar and rice into a pie dish and pour milk over. Stir well. Grate a little nutmeg on top and add butter in small bits. Put dish in a cold oven and turn oven onto 200º C (400º F) or high for 20 minutes, then turn oven off. Leave pudding in oven for 1 1/2 to 2 hours without opening the door. Serve hot or cold.

Rice pudding, Indian style

Serves 3 or 4

1.25 L (5 cups) whole milk
30 ml (2 tbsp) basmati rice
30 ml (2 tbsp) white sugar
15 ml (1 tbsp) raisins
2 ml (1/2 tsp) cardamom, ground
30 ml (2 tbsp) unsalted, uncoloured skinned pistachios

Wash rice. Bring the milk to a boil, stirring constantly. Simmer for 20 minutes, and then add the rice and sugar. Simmer, stirring from time to time, for about 35 minutes or until milk is reduced by half. Watch that the milk does not stick to the bottom of the pan. Add raisins and cardamom and continue stirring for 4 or 5 minutes. Remove from heat and garnish with the nuts. This is good hot or cold.

Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings, and Doctor’s Review among many others. Email: hallett_susan@hotmail.com