Rice Pudding

Rice Pudding

from Bonnie Burns, April 2020

The proportions and times seem odd, but they really are perfect for this comfort food.

1/3 C long grain rice – anything but instant or quick cooking. I used Jasmine. Perfect.
½ t. vanilla
3 C. milk
Pinch of salt
Grated zests of an orange and a lemon
2T. butter
¼ C sugar

1. Preheat the oven to 325 degrees.
2. Wash and drain the rice. Place the rice in a saucepan, cover generously with water, and bring
to a boil over medium heat. Boil vigorously for 5 minutes to blanch the rice. Rinse in warm
water and drain again.
3. Combine the milk, salt, and fruit zests in a large sauce pan. Bring the milk to a boil over
medium heat. Watch carefully so it does not boil over.
4. Remove the milk from the heat. Stir in the butter, sugar and vanilla. Set aside to cool for
about 10 minutes.
5. Stir the blanched rice into the flavored milk and pour into a baking dish. Cover with foil. Bake
without stirring until almost all of the liquid is absorbed about 1 hour and 40 minutes.
The zests, of course, are not necessary, but they add just a little zip to the pudding.