Why is this article so named? Because I know if I were to ask any of you when the last time you either made or enjoyed true New England Rice Pudding, your answer would be either “Never” or”Forever”. There was a time when a Holiday table wouldn’t be set without this creamy confection.
New England Rice Pudding with Apple-Raisin Compote
1 c. short-grain rice
3 1/2 c. milk
2 c. heavy cream*
2 vanilla beans, split lengthwise**
4 egg yolks
Add rice, milk and cream to a large saucepan or pot and bring to a scald over medium high heat. Scrape in the vanilla seeds and add the vanilla bean pods. Lower heat to low and simmer over low heat while preparing next step.
Scrape in the vanilla seeds and add the vanilla bean pods. Simmer over low heat while preparing next step.
In a medium bowl, whisk sugar and the egg yolks until smooth. Remove 2/3 cup hot milk mixture from the rice and pour slowly into the yolk mixture, whisking to prevent scrambling. Remove the vanilla beans from the rice mixture. Add the yolk mixture to the rice and cook over medium heat, stirring until thickened, about 10-12 minutes.Spoon the pudding into bowls; top with Apple-Raisin Compote before serving.
* Light cream or half-and-half work just as well.
** If you don’t have vanilla beans, use 1 t. vanilla extract or 2 t. imitation vanilla, adding after the yolk mixture.
Apple- Raisin Compote
1 1/4 c. sugar
2 c. apple cider or juice
2 t. grated orange peel
2 lbs. apples, halved, cored and sliced
1 c. raisins
Combine first 3 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add apples and raisins; simmer until fruit is tender, about 5 minutes. Serve while warm over rice pudding.