Once I am onboard one of our riverboats or expedition ships, my most important tool is a teaspoon. With that teaspoon (which is constantly washed a sterilized), I taste every stage of every item of food that leaves the galley.
One of the items on our recent wonderful Mekong cruise, was the rice pudding. Nearly all of the desserts served on a KRC cruise are created from one of my recipes. On this occasion, it was from the recipe book of Corporate Chef, Asia, Oka WIBAWA.
Personally, I am not a lover of rice pudding. But this one, yummy in the extreme. Enjoy.
RICE PUDDING INGREDIENTS:
- 1 ½ cups cold water
- ¾ cup uncooked Jasmine Rice
- 2 cups milk, divided
- ⅓ cup white sugar
- ¼ teaspoon salt
- 1 large egg, beaten
- ⅔ cup golden raisins
- 1 tablespoon butter
- ½ teaspoon vanilla extract
METHOD:
- Gather all ingredients.
- Pour water into a saucepan and bring to a boil over medium heat; stir in rice. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes
- Combine cooked rice, 1 ½ cups milk, sugar, and salt in a clean saucepan. Cook over medium heat, stirring often, until thick and creamy, about 15 minutes.
- Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla until combined.
- Served Warm
