Until this, I had never had rice pudding. Which means, I had obviously never cooked rice pudding. The hubs did most of the work on this one so that was interesting.... He doesn't cook inside that much, but he is leanring and helping me more and more. I don't suggest ever trying to verbally explain how to do something you've never done. Making it was an adventure, to say the least, but the final product was delicious! Eating this warm may not be the most summery of desserts, but make it a day ahead and chill it down. Serve with fresh blackberry jam, so good.
Also, I would not advise you to consult Jamie's Kitchen (by Jamie Oliver) for a dish you are completely unfamiliar with. The recipes are written the way he talks. I've had this cookbook for about 8 or 9 years now and I never realized how unhelpful it is for actual directions.
2 C 2% milk
1/4 C half and half
1/4 C lightly packed brown sugar
4 Tbsp butter
2 Tbsp bourbon (optional)
1 tsp vanilla
1/3 C uncooked rice
1/4 tsp salt
4 Tbsp blackberry jam*
1 Tbsp caramel sauce
In a 3 qt sauce pot, combine milks, butter, sugar, bourbon, vanilla, and salt. Bring to a simmer over medium/med-high heat. Add rice simmer 2-3 minutes. Then cover, reduce to low, and cook for 40-50 minutes. Stir occasionally. When rice is puffy and tender and about 80% of the liquid is absorbed, the pudding is done. Cool for about 10 minutes (or chill completely).
Serve with 1 Tbsp blackberry jam and caramel.
*Making your own blackberry sauce would obviously be the best thing. But blackberries are not always in season and can be expensive. We used a 100% fruit, no sweetener added blackberry spread and it was really good.
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