Dear 100 Hour Board,
Once, back in the day, I had a roommate who was a Board Writer, and I went with her to a couple of writer gatherings. At one of these events, Foreman provided some rice pudding that was divine. I have never tasted its like since (and I eat quite a bit of rice pudding). I know Foreman has since left, but can any of you use your connections to get me (and other readers) his amazing rice pudding recipe? (I'm looking at you, CK).
Thanks in advance,
The Cheat...is grounded,
The recipe that Foreman used actually came from Claudio, who got it from (I believe) a reader in response to his answer on Board Question #50700. A couple notes from the brothers, the first being from Claudio: "I usually make half this recipe, which still makes a ton. The recipe says that you should mix various extracts into the whipped cream, which is cool, but if you just make the vanilla whipped cream, most extracts add in just fine (almond being a personal favorite)." Foreman adds the following: "This is the recipe from Pudding on the Rice, for those in Provo long enough to remember it. This stuff takes a long while to make - but it is outrageously delicious. As [Claudio] mentions, I would start with half unless you want to swim in it." Lastly, from me: this stuff is really good, people. And with that, here's the recipe.
- 8 cups of milk
- 4 cups of cooked medium grain rice
- 4 cups of sugar
- 2 tsp of salt
- 2 eggs
- 4 cups heavy whipping cream
- 2 tsp pure vanilla extract
- Combine the first four ingredients in a large saucepan.
- In a separate bowl crack 2 eggs and let sit at room temperature. Set aside.
- Stir saucepan contents slowly with flat wooden spoon at medium heat for 45-60 minutes until the mixture has evenly thickened. Take pan off heat.
- Take the room temperature eggs and whisk them throughly adding a tablespoon of the hot pudding to temper the eggs. When you have added equal amounts of pudding to the eggs, slowly incorporate the eggs back into the pudding. Return the pudding to medium heat and slowly stir as you bring the pudding back to a boil.
- Then take off heat, put pudding in glass bowl, cover with saran wrap and cool from 6-24 hours.
- Whip 4 cups of heavy whipping cream and 2 tsp. of pure vanilla extract.
- Add the whipped cream to the cooled mixture until it is fully enveloped. Keep pudding refrigerated, it lasts about 1 week.
Then for the different flavors, add some extra ingredients.
- Amaretto Rice Pudding: omit the vanilla extract and instead add 2 tsp. of almond flavoring.
- Chocolate Rice Pudding: In a microwave melt 1 cup of milk chocolate chips with 1/2 cup of heavy whipping cream for 2 minutes. Whisk until shiny and add to the cooled pudding BEFORE adding the vanilla whipped cream.
- Raspberry Rice Pudding: Add a bag of frozen raspberries and mix into the pudding until fully incorporated, and then fold in the vanilla whipped cream.
Big thanks to the former employee (named Natalie, I believe) of Pudding on the Rice for sending this to Claudio. Enjoy!
- Commander Keen