Bourbon Butterscotch Pudding
This recipe is adapted from Bon Apetite magazine.
When I have an abundance of milk that needs to be used, I make rice pudding. It uses 5 cups of milk with just a 1/2 cup of rice. The milk, sugar and rice slow simmer until the milk reduces down into a thick creamy pudding. Sometimes I add egg yolks to make it richer, but often times I eat it as is, as I like it on the thinner side. Comfort food at its best.
Ingredients
- 1/2 cup rice (basmati or long grain)
- 5 cups 2% or whole milk
- 1/2 cup turbinado or white sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg yolk (optional)
Preparation
1. Combine 4 cups milk, rice and sugar in a saucepan. Bring to a boil, reduce heat and simmer until rice is tender, about 30 minutes.
2. Remove from heat and stir in salt and vanilla. Whisk egg yolks and about 1/2 cup of hot milk mixture. Whisk back into pan and add remaining 1 cup milk. Place over medium heat and cook until thickened, about 5 minutes. Let cool and chill at least 2 hours before serving.
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Reprinted with permission from Home Cooked: Essential Recipes for a New Way to Cook by Anya Fernald with Jessica Battilana (Ten Speed Press).
