It’s almost Shavuot, that little-observed Jewish holiday where we celebrate the giving of the Torah on Mt. Sinai by eating dairy foods. I could go into the reasons why, but that’s not the purpose of this blog. Suffice it to say, you may be looking for a dairy dish to serve next week.
This rice pudding recipe won’t feed a crowd, but it’s nice for a light summer dessert, for Shavuot or any other time. It’s also a great way to use up leftover white rice.
Ingredients:
2 eggs, lightly beaten
½ cup sugar
2 cups milk, scalded (heat until bubbles form at the edges of the pot – do not boil!)
1 cup cooked white rice
¼ tsp. salt
1 tsp. vanilla
⅓ cup raisins, optional
¼ tsp. cinnamon or nutmeg, or a few drops of rosewater, optional
Directions:
In the top of a double boiler, combine the eggs and sugar. Stir in the milk, rice and salt.
Cook over hot water, stirring constantly, until the mixture thickens enough to coat a metal spoon (about 10 minutes). Remove from heat and stir in raisins and vanilla.
If you like, add a dash of cinnamon and/or nutmeg and/or a few drops of rosewater. Pour into 4 dessert dishes. Serve warm or cold.
Serves 4
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