May 3, 2016
Yesterday was my father’s birthday, and I found myself thinking about him for much of the day. He would have been 116 years old, he’s been gone for more than 35 years, and yet not a day goes by that I don’t miss him.
As solace I made his favorite dessert. He loved this rice pudding, and I imagined him sitting across the table, reveling in the flavor as he watched the hawks outside hovering, almost motionless, in the air.
Longchamps Rice Pudding with Raisins
¾ cup long grain basmati rice, washed and drained
½ cup raisins
1 quart whole milk
¾ cup sugar
1/8 teaspoon sea salt
4 egg yolks
1 cup heavy cream, divided
1 teaspoon vanilla
zest of 1 lemon
sprinkling of ground cinnamon
Preheat over to 425 degrees.
Wash the rice in a bowl filled with water. Stir the rice with your fingers then pour out the water and repeat the process until the water runs clear.
Bring the rice to a boil with 3 cups of water, lower to a simmer, cover, and cook for 10 minutes. Drain
Meanwhile, cover the raisins with water in a small saucepan, bring to a boil, then reduce the heat and simmer for 10 minutes. Strain and set aside.
Stir the milk, sugar, and salt into the drained rice. Bring to a boil then reduce to a gentle simmer, stirring frequently with a wooden spoon for 25 minutes until the mixture is the consistency of a thick porridge. Remove from the heat.
Whisk the egg yolks with ½ cup cream. Temper the eggs by stirring 1 cup of the rice mixture into the egg mixture, then pouring it slowly back into the saucepan with the rice, stirring, until the mixture is thoroughly blended.
Add the lemon zest, raisins, and vanilla, blending thoroughly. Pour the pudding into an 8”x 8” baking pan and let cool for 5 minutes until the top is firm.
Whip the remaining ½ cup cream until stiff and spread it evenly over the top of the rice pudding. Sprinkle with cinnamon.
Bake for 10 minutes until the cinnamon browns slightly and the pudding is bubbling around the edges.
I’m guessing Dad was about 25 when this picture was taken.
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