Saturday, November 12, 2016

Grandma Hannah's Rice Pudding

 Grandma Hannah watches jeopardy every night, labels people who go to bed any later than 8 p.m. night owls, and thinks a well-placed bowl of Werther's can brighten up any home. Her favorite dessert is also rice pudding. 
Ok, I don't actually have a Grandma Hannah. Grandma Hannah is me.  I don't know when this ancient side of me appeared, but I love it and i'm anxiously awaiting my first gray hair. I remember in my senior year of college I was  confessing my fear that house slippers are becoming extinct to my friend Kathy and she looks at me, with a sort of sadness in her eyes, and proclaims "I feel like you will get your second wind after college and feel young and crazy again." Second wind?! Please no. I have parted ways with that side of me. The only wind I want is the kind that rolls through the window as I'm knitting in my favorite chair swooning over Alex Trebek's passive-aggressiveness. 

Alright, now onto the wild things like this rice pudding. First, let's just stare at the texture of this.

 Ok good. 

In my ignorant youth, I labeled rice pudding as watery and tasteless garbage that belongs only to people above the age of 85. This wasn't really sound judgment as I was basing it off of the rice pudding via the big boy buffet, but still. Gross. I declared I would never again do that to my tastebuds.

But i'm a risky gal so one tuesday night I decided I was going to make rice pudding in the slow cooker. Yes, slow cooker.  You may think a trend is starting because my last recipe was also made in a slow cooker and you're probably right. I simply cannot be bothered with when I have so many other exciting things to do, like watch youtube videos on how to quilt. 

This recipe is incredibly easy, it makes your house smell amazing, and your stomach will thank you. 
Give it a try. 

Long grain white rice-1/2 cup 
4 cups (+ 2 tbsp reserved) whole milk
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 tbsp unsalted butter
1 egg
1 tsp vanilla
sprinkle of cinnamon (optional)
pinch of salt

Place slow cooker on high. Combine rice, milk and sugar into slow cooker and stir until the sugar is dissolved. Add the butter and cover for 2.5 hours. After this time has passed, combine egg, vanilla, reserved 2 tbsp of milk, and salt in a small bowl and whisk to combine. Place a small amount of the hot rice mixture to the small bowl to temper the egg mixture. Stir the egg mixture into the slow cooker and cover for another 15-20 minutes. Let cool slightly and sprinkle with cinnamon. Serve immediately or place in an airtight container in the fridge for up to 5 days. 



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