Saturday, December 8, 2007

Cinnamon Rice Pudding

When I was little, I knew Christmas was near when my mom’s rice pudding made an appearance. It would first appear at Thanksgiving and continue until New Years Day. My mom would give me a cup of hot pudding, yes …hot, because I couldn’t wait for it to cool down. It was the perfect combination of cream and cinnamon. For the grown ups, she would soak the raisins in hot water and dark Meyer’s Rum. Either way it was a real Christmas treat. Getting the recipe was not a treat.

When I asked for the recipe, she gladly sent it. Arborio rice, cinnamon stick, cinnamon, vanilla bean, skim milk, heavy cream, sugar. That’s how she sent the recipe. (Agh!) Now, I’m calling long distance to Florida. I ask her …how much rice? Her response: "handful". “Mom, I’m 5 feet tall with small hands, you’re 5’11 with larger hands.” “…Oh” she says. We chat as she searches for measuring utensils. Finally, she finds a liquid measuring cup. I sigh and say ok, use it. She starts to measure and I hear "...well it's almost a cup". I think to myself ....I wish I had paid attention when she cooked. Ah, good old hindsight. Right? Why go through all this trouble? Well, I’ll tell you.

This month’s “Think Spice” is: cinnamon. Sunita of Sunita’s World is hosting the blog event “Think Spice …think cinnamon”. I hoping my mom’s cinnamon rice pudding will be a nice contribution. You still have time to enter; all the entries must be in by December 25, 2007. I’ll see you at the round up. ~Gigi

Cinnamon Rice Pudding

  • 1 heaping cup of arborio rice.
  • Cinnamon stick
  • 1 vanilla bean, split and scraped
  • 32 ounces of skim milk (yes, skim)
  • 1 cup of heavy cream
  • ½ cup of sugar
  • 1 teaspoon of cinnamon

Place the rice, cinnamon stick, vanilla seeds, vanilla bean, skim milk, heavy cream, and sugar in a 2-quart saucepan. Bring to a boil over medium-low heat, stirring often. Next, reduce the heat to low and simmer for 25-30 minutes. Discard the vanilla bean and cinnamon stick. Stir in the 1 teaspoon of cinnamon. Divide the pudding into (4-6) ramekins. You can serve it warm if you’re like me or wrap them up tightly and enjoy when cooled.

12 comments:

Katie said...

That looks divine. I adore rice pudding - i too eat it hot, i think it tastes more creamy that way. So warm and comforting and I love cinnamon too so this would be my ideal dessert for this time of year.

Stef said...

I can just imagine how good that would smell when it was hot. I would have to eat it too.

VeggieGirl said...

how lovely that rice-pudding brings back such fond memories for you!! I just made rice-pudding for the VERY first time the other day (and just posted about it last night, on my blog!) - I LOVE cinnamon, and definitely included it in my rice-pudding :0)

sunita said...

That is a VERY nice contribution indeed...thanks for sending over that lovely pudding...I'm a fan of rice pudding.

Kevin said...

Your pudding looks so creamy and delicious! I have been wanting to try making rice pudding for a while now.

April said...

I love rice pudding, and this sounds delish!!!

Cookie baker Lynn said...

The rice pudding sounds heavenly. What a warm, comforting treat!

Kristen said...

Thank you! My mom used to make something very similar. I'm going to have to try this out to bring back those great childhood memories!

Deborah said...

My husband absolutely loves rice pudding. I bet he would go crazy over this!

Mallow said...

Your story of getting the recipe is fabulous. I hope it turned out as well as you remembered it!

Brilynn said...

I used to think I didn't like rice pudding, I've since come to my senses. This sounds fabulous!

Tasse de thé said...

Hi, i read this and i remember my grand-mother recipies, she never know how much of ingrédients we must use, for the pancakes she propose me to put egg,vanila, flour and milk...if it's too fluid,just add some flour...and if it's too thick, add more milk! (As you can see, i am a french person who's try to speak and wrote in english...not a bad idéa for practice!)