Rice Pudding - A Recipie

[b]"*My* Tell All Secrets Recipie For [i]That Kind Of Greek Rice Pudding[/i]" [/b]

*****Warning and Disclaimer. Cooking with fire and heat can be hazardous.
Take precautions to protect yourself and others. Cook responsibly.*****

*Essential Items*

Secret: A sturdy cooking pot. I'm talking preferably one with a *clad*
bottom. Scorch resistant even.Many times, these types of pots are handed
down through the generations as they are very serviceable and dependable.
Hang on to it, Be careful who you borrow it to, and when the time comes,
pass it on to someone you love, someone who needs it, or both.

Secret: A Stainless Steel Slotted Stirring Implement (we all have a
favorite) THIS ITEM IS *AS* ESSENTIAL AS *THE POT*. As you are going to *need*
it to create a palatable, smooth, pleasantly textured pudding.

*Personally*? I think It glides through the a mixture more easily than
those that do not allow what one is stirring to pass through. Particularly
important if the mixture is sticky, scortching hot, and has the potential
to splash unexpectedly.

*Personally?* I have found this happens often when dealing with items
in a cooking pot. It is not pleasant. I do what I can to avoid it.

~ 1/2 Gallon COLD WHOLE MILK. Secret: Read the label of the milk.
You might be surprised to find powdered milk as an ingredient.
Milk containing *powdered milk* IS NOT RECOMMENDED.
Secret: It *MUST* be WHOLE MILK. The Whole Milk, Nothing but
The Whole Milk.

~ 1 cup of white sugar that spilleth over

~ *Almost* one cup of uncooked Extra Long Grain Rice.
Instant is NOT RECOMMENDED this particluar recipe.
This recipie takes time, effort, and patience. (*see footnote)

~ 4 eggs (The egg should be fresh. Yea, very, very fresh.)
Secret: For those who like really creamy, custardy rice pudding, use
5 eggs.

~ Pure Vanilla Extract

~ Cinnamon

There is no rushing this recipie. Rushing it will likely lead to
unexpected results.
This recipie takes time, effort, and patience. Most likely, it is
being made for someone you love or care for. Plan accordingly.
_______________________________________________
Part I

Place uncooked Extra Long Grain Rice into pot.

Pour COLD milk into pot. (This is part of the NO RUSHING rule)
Secret: The rice is going to need every
every second of soaking in this milk.

Turn burner on low. Very low. Ovens may vary, so experience is the
best teacher.

Begin stirring. Gently, slowly, a continuous fluid motion. Not just in
the center, but all areas of the pot. *Personally*? I prefer a technique
that brings the edges into the center, where the pot is the warmest.

Keep stirring.

Stir some more.

More even.

Arm tired yet?

Keep stirring anyway.

Did you bring a stool?

Gently, Gently, keep stirring. Remember the edges.

You might begin to notice some steam wafting off the pot. Carefull not
to let it boil. A bubble here or there is ok.

Keep stirring. Easy does it. Remember, the point of stirring is to allow
the highly unique quality of each ingredient to impart itself.

Now, check the rice. Is it soft? Pliable? Or is it still chewy and
tough?

If it is soft (Secret: I find the rice "blooms" -- don't know how else
to describe it), proceed to Part II) if not, maybe turn the burner up a
teeny tiny bit and KEEP STIRRING.

______________________________________
Part II

Now pour the sugar in.

Stir. (Kinda expected that?)

Stir until the sugar is completely dissolved.

Stir some more (the burner should still be on).
Remember, no boiling, just a little bubble here and there.
Keep the edges comming in.
Check the rice. Secret: Is it a tiny tiny bit sweet? If it is,
proceed to Part III

_______________________________________
Part III

Remove eggs from shell. Discard shells.

Using a hand mixer, blend eggs together IN A BIG BOWL
(NO PLASTIC/RUBBER ANYTHING)
*just prior* to this step. This is where another adult
can help, as you need to keep stirring the milk, rice, and
sugar mixture.

OK, STOP STIRRING FOR A MOMENT. Take about one cup of THE MILK,
RICE, AND SUGAR mixture and add **to** the eggs while stirring the eggs. (**NOT** the other way around)

(Thought you were gonna get out of stirring, huh?) Remember the
"Edge Rule" you used in the pot? Good. Try to fold, not beat.

*****AS YOU DON'T WANT SCRAMBLED EGGS.*****

repeat this with another cup of the milk, rice, and sugar mixture.

Now, slowly add the mixture from the BIG BOWL to what is left of
the milk, rice, and sugar.

KEEP STIRRING THIS NEW MIXTURE. IT WILL TOLERATE HIGHER HEAT NOW.
Turn the burner up to a medium setting.

KEEP STIRRING. Gently now more than ever.........folding, not beating,
the edges in towards the center where the heat is more intense.
Again, Remember, the point of stirring is to allow the highly unique
quality of each ingredient to impart itself.

Soon now you will see some occasional bubbles.
It is ok to see quite a few. It will not harm the pudding. Still,
no rolling boil, as this destroys the creamyness and makes the pudding
gritty.

When the bubbles are continuous (don't want raw eggs) turn
off the heat.

Genlty fold in some vanilla to taste (I use about 1 1/2 teaspoons).

CAREFULLY Pour directly into a CIRCULAR flat serving dish big enough to hold
the mixture. Remember: NOT a plastic/rubber dish. (You can really use
any shape you want, I just prefer circular ones. [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

Place serving dish in a safe area to cool (it will be hot).
Secret: Do not cover until cooled since this will cause undesirable
condensation. Refrigerate if your family hasn't already dished up
the whole lot.

Can serve warm (remember it will be very hot initially so let cool a bit)
or chilled if you prefer.

Garnish with cinnamon if desired.

*footnote: It is NOT RECOMMENDED to *double batch* this recipie.
It is a labor intensive thing.

*Personally* have found that more pudding=more time, effort, patience.
Maybe it's just me.

edit to correct format and put in title of recipie [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img].

[This message has been edited by MommaBear (edited November 05, 2003).]