Honey Rice Pudding

Name: Honey Rice Pudding
Ingredients: ¾ cup short- or medium-grain white rice; 1¼ cups water; 2½ cups whole milk; Unsalted butter or vegetable oil for the cake pan; Unsalted butter or vegetable oil for the cake pan; ¾ cup short- or medium-grain white rice; 1 teaspoon vanilla extract; ½ cup honey; 3 large egg yolks; 3 large eggs; ¼ teaspoon kosher or sea salt; ¼ teaspoon freshly grated nutmeg; 2 teaspoons finely grated lemon zest; ¼ teaspoon kosher or sea salt; ¼ cup golden raisins, plumped in water or rum for 30 minutes; ¼ cup superfine sugar; ¼ cup golden raisins, plumped in water or rum for 30 minutes; ¼ cup golden raisins, plumped in water or rum for 30 minutes

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

As a kid, I loved rice and tapioca puddings. In this version I’ve prepared the pudding in a cake pan so that it can be presented a little more elegantly. It’s still just homey old rice pudding, however.

Ingredients

1¼ cups water
¾ cup short- or medium-grain white rice
U

Dessert
Gluten-free
Vegetarian

Method

Preheat the oven to 300°F. In a small saucepan, bring the water to a boil, add the rice, and reduce to a simmer. Cover and cook for 8 to 10 minutes or until the water is absorbed. Transfer the rice to a medium bowl and cool.

Butter an 8-inch (1-quart capacity) cake pan a