There is something about TV show spinoffs and movie remakes that really irk me. Why do people feel the need to take something with such success and attempt to make it better? (ie. Saved by the Bell the College Years, and the Sex and the City movies).
On a recent drive to work, I started brainstorming ways to make the most unique rice pudding to ever hit the web! I toyed with the idea of coconut, or pistachio flavoring; but after long deliberation, I came to the conclusion that you can’t alter a classic.
Sure, I enjoy taking recipes and putting my own unique twist on them…but when it comes to dishes that make me feel nonstalgic, I prefer them classic.
I’m a rice pudding junkie and love the fact that most cultures have their own version! My preference: simple, not too thick, and topped with tons of cinnamon.
I whipped up a very generic, not so original, version of the sweet rice goodness! Check it out below!
Classic Rice Pudding
On the stove, bring 1 1/2 cup 2% milk and 1 1/2 cup basmati rice to a boil. Stir occasionally so the rice does not stick to bottom of the pan. Once brought to a boil, lower heat and add an additional 1 and 1/4 cup of milk.
In a seperate bowl, mix 1/4 cup of sugar and 1 egg together.
Pour about 1/8 cup of your hot rice milk mixture into your egg mixture while continuously mixing. Once mixed together, repeat by adding another 1/8 cup into your egg mixture. *This will prepare your egg mixture so when you transfer it to your rice milk mixture it will not get ”shocked” and turn into a clumpy, scrambled, mess.
Next, pour the egg mixture into your rice milk mixture on the stove. Let this cook for about 20 minutes. Your rice pudidng will become creamier.
Add cinnamon and remove from heat.
Transfer your rice pudding into a bowl and let chill in the fridge for a few hours.
Thats my favorite classic recipe. Now, what’s yours?