Rice Pudding Americana
The Americana Hotel in New York City made this NO-BAKE, stove-top rice pudding recipe famous. My version is plain, theirs has an orange flavor in it. This old-fashioned taste is simple yet delicious and creamy!
Servings:
Ingredients
- 4 cups milk
- ½ cup rice white, long grain
- ¾ cup sugar
- 1/8 teaspoon salt
- 1 cup light cream or milk
- 2 egg yolks
- 1 teaspoon vanilla extract
- dash cinnamon
Instructions
- In a large soup pot, scald the milk.
- Mix in the sugar and salt, and cook on the lowest heat until rice is tender, about 40 minutes. It will still be liquidy. You can also do this step in a double boiler.
- In a small bowl, mix the cream and egg yolks.
- Whisk about a cup of the hot milk mixture into the egg yolks mixture to temper the egg yolks.
- Stir the egg yolk mixture into the rice mixture in the pan and cook on lowest heat until it thickens, no longer than 20 minutes. Do not overcook it at this step. It should still be somewhat liquidy. That is what you want. It firms up in the refrigerator.
- Stir in the vanilla extract.
- Pour the rice pudding into a dish, cover it and let it cool to room temperature, then store it in the refrigerator. (If you find it is too thick, then you cooked it too long. Just stir in some milk to thin it out before serving.)
- Sprinkle with cinnamon before serving.
EXTRA TIP:
VARIATIONS: * Add some raisins at STEP 5 during the last 20 minutes of cook time. * You can use heavy cream if you want instead of the half and half or milk. * Make it lower in calories using skim milk.
TOO THICK? If it ends up too thick, then you cooked it too long. No problem, just stir in some additional milk.