Monday, August 24, 2009

Rice Pudding – 2 ways

The heat is finally beginning to waver. Instead of a steady triple digit temperature, we’ve cooled down into the ninety’s. It’s not cool enough to have the oven on for cookie baking or that luscious “black and white” pound cake I’ve been wanting to share with you (unless I get up at 5:30 in the morning and that’s NOT going to happen!). So I opted for something simpler…something comforting…something that reminds me of mom. Rice Pudding. This was one of her comfort foods. We always had rice at home (as well as beans, pinto beans) so eating it as something other than Mexican rice was quite a treat.

Well, you guys have come to know me well enough to know that I would take that delicious recipe and attempt a chocolate version. I wasn’t really sure how it would come out; I’ve never tried it before. But let me tell you, I’m making this again. The Mexican chocolate (Chocolate Abuelita) addition to the basic recipe made it a keeper. It doesn’t take much to make something special for yourself or for your family; you just have to want to do it. See what you have at home…in the pantry, and dress up an old recipe. You won’t regret it.

Basic Rice Pudding Recipe

2 cups water
Pinch of salt
¾ cups uncooked long grain white rice
1 (12 ounce) can evaporated milk
1/3 cup sugar
1 stick cinnamon
1 tablespoon butter
1 teaspoon vanilla extract
1/3 cup raisins (or in my case, craisins…I love them)
2 squares Abuelita chocolate
¼ cup whole almonds
Ground cinnamon, optional

In a medium sized saucepan, bring water and salt to a boil. Add the rice and bring back to a boil. Cover and reduce heat to medium heat. Allow to cook for 25 to 30 minutes until rice is completely soft.Add the evaporated milk, sugar, cinnamon stick, butter and vanilla. Continue to cook on low heat (uncovered), occasionally stirring to keep from sticking, for about 30 minutes.

Divide the cooked rice in two. Add the craisins to half and the chocolate to the other. Once the chocolate has melted, fold in almonds. Sprinkle ground cinnamon to the “white” rice pudding if desired.
Check out the Southern version of this delightful dessert over at Tina's Mommy's Kitchen. You'll love that one too. Enjoy.


ARLENE said...

Oh, they both look so delicious! I don't make rice pudding often because I MUST have it with raisins and Larry hates it with raisins. I could split the batch, but that would be too easy.

Chef E said...

Okay T- this is a dessert hubby and I would fight over, since he loves rice pudding and I love chocolate, and almonds, ummm!

Cinnamon Girl aka Reeni♥ said...

What a nice treat these are! I am loving the chocolate one! You have the best ideas!

Anonymous said...

Mmm... the chocolate rice pudding sounds fantastic - what a great idea, delicious!

Ben said...

Chocolate arroz con leche? Brilliant! I am speechless now, hehe.

Megan said...

I love love LOVE rice pudding! I never. thought to make a chocolate version. What a great idea because everything is better with chocolate! ;)

Juliana said...

Wow, the rice pudding look great, specially the basic one, maybe I am more in the "conservative" side :-)

The Blonde Duck said...

I'm a bad San Antonioan. I've never had rice pudding.


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