Side Pannel
Rice Pudding with Stout
Rice Pudding with Stout
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Rice
Ingredients List
- 1 c Medium Grain Rice -- (fx.
- Calrose)
- 2 c Water
- 3/4 ts Salt
- 1 tb Unsalted Butter -- * see
- Note
- 1 tb Fine Bread Crumbs --
- (approximately)
- 4 lg Eggs
- 1 c Stout -- ** see note
- 1 c Whipping Cream
- 1/2 ts Vanilla Extract
- 1 tb Sugar
- 1/4 ts Cinnamon
- 1/4 ts Nutmeg
- 1/8 ts Ground Cloves
- 1/4 lb Pitted Dates -- chopped (2/3
- Cup)
- 2 tb All-Purpose Flour --
- (approximately)
Directions
* plus more for the baking dish
** (a sweet Stout in the English style -including those labeled Oatmeal
Stout, Milk Stout, or Imperial Stout- will provide a mellow richness and
overtones of coffee and chocolate, but a dry Irish-style Stout is likely to
be to bitter. Some brands of Porter might also work if on the sweet side.)
1. Combine the rice, water, and salt in a heavy saucepan. Bring to a boil,
reduce the heat, cover, and cook until the water is absorbed, about 15
minutes. Remove from heat, fluff with fork, cover, and let cool.
2. Butter the bottom and sides of a 6-cup baking disk or 8 individual
casseroles (ramekins). Sprinkle with bread crumbs and roll the dish around
to coat all the surface with crumbs. Tap out excess.
3. Preheat the oven to 325 degrees F. Beat the eggs lightly in a large
bowl. Add the Stout, 1/3 cup of the cream, vanilla, sugar, and spices and
stir to combine. Add the rice and stir to break up any clumps. Toss the
dates in flour to coat them evenly, shaking off the excess, and stir them
in. Pour the mixture into the baking dish. Cut the butter into small pieces
and scatter them on top. Bake uncovered until set, about 1 hour. Serve
warm, with the rest of the cream, lightly whipped.
Serves 8.
** (a sweet Stout in the English style -including those labeled Oatmeal
Stout, Milk Stout, or Imperial Stout- will provide a mellow richness and
overtones of coffee and chocolate, but a dry Irish-style Stout is likely to
be to bitter. Some brands of Porter might also work if on the sweet side.)
1. Combine the rice, water, and salt in a heavy saucepan. Bring to a boil,
reduce the heat, cover, and cook until the water is absorbed, about 15
minutes. Remove from heat, fluff with fork, cover, and let cool.
2. Butter the bottom and sides of a 6-cup baking disk or 8 individual
casseroles (ramekins). Sprinkle with bread crumbs and roll the dish around
to coat all the surface with crumbs. Tap out excess.
3. Preheat the oven to 325 degrees F. Beat the eggs lightly in a large
bowl. Add the Stout, 1/3 cup of the cream, vanilla, sugar, and spices and
stir to combine. Add the rice and stir to break up any clumps. Toss the
dates in flour to coat them evenly, shaking off the excess, and stir them
in. Pour the mixture into the baking dish. Cut the butter into small pieces
and scatter them on top. Bake uncovered until set, about 1 hour. Serve
warm, with the rest of the cream, lightly whipped.
Serves 8.
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