A couple of months ago, I had Jessica run to my beloved Wegmans for me to pick up a few groceries. One of the items on my list was a bag of rice.
It was my fault.
I didn’t specify.
Jessica came home with a 10 pound bag of rice.
Well, in her defense… I did say “bag” of rice.
What does one do with 10 pounds of rice?
Well…one cooks it.
And cooks it…
I laughed, of course, and started cooking rice….and have been cooking it ever since. I’m almost down to the end of it; and I surprised myself at how quickly I actually did use it up!
Much to my son Michael’s dismay, I made rice quite often as a side for dinner. He’s not a fan. In fact, he hates it. (I know…there’s a surprise….)
I also made quite a bit of rice pudding. Jessica loves it, and so do I. It’s definitely a wonderful dessert; or a little snack for the evening…. But I find myself taking a little container of it to work for lunch…or grabbing a few spoonfuls for dinner.
I think that a lot of people underestimate rice pudding. There isn’t much you can do to it to make it pretty. So it’s a dessert that many people might not serve to their guests simply for aesthetic reasons.
I mean, let’s face it…if you’re not a fan, then rice pudding can be very boring.
I totally get that.
But I also get that those people are totally missing out on a very delicious dessert.
So, I’m going to be that person. I’m going to be the one that serves rice pudding to her guests… and with confidence….because I know that they’re going to love it. I’m going to pretty it up a little, and serve it with fresh peach jam, and fresh peaches on top…all layered on top of a graham cracker crust.
A perfect summertime dessert that even the “non-rice pudding fans” will even love.
Except for Mike. He still hates it.
I’m bringing my Peach Rice Pudding to Angie’s Fiesta Friday to share with all of you. I hope you love it as much as Jessica and I do!
We have reached a milestone at Fiesta Friday! It is our 20th week! And this week, we have two larger than life bloggers co-hosting the party! The lovely Suzanne from APugintheKitchen, brought an ice cream cake to the party. I mean seriously… she made an ice cream cake!! And the lovely Fae from Fae’s Twist and Tango made Nazouk which is an Armenian Pastry ! I know, right? Beautiful!! I am so looking forward to this….I know that they’ll make this party memorable! As for Angie… Everyone loves Angie! She’s polished. She’s sophisticated. She’s hilarious…and she’s the kindest host you’ll ever want to meet. A special thank you to Angie, Suzanne, and Fae for hosting this milestone event!
If you have never visited Fiesta Friday, I hope that you do stop by to see what everyone has to offer…there’s always something delicious cooking from so many people from all around the world! If you are a blogger..or new to blogging, please feel free to link up with us! This is a great way to meet other bloggers, and gain more exposure! We are always happy to welcome new people into the mix! Just click here to get there!!
Life is good, it’s a “You can never have too much rice in the pantry” kind of good…
Layered Peach Rice Pudding
Eight 5oz Servings with a Whole Lotta Rice Pudding Left Over
This is my mom’s recipe for rice pudding. It’s one of those recipes that comes from a telephone call, that really had no measurements …. “Mom, how do I make rice pudding?” … “Oh, throw some rice in the pan, throw some milk on top, throw a can of sweetened condensed milk in….” It took me a while to learn how to make a decent rice pudding… but I do have to say that it’s never as good as my mom’s. She makes it the best.
3 cups cooked long grain white rice
1 quart whole milk
1 – 14 oz can sweetened condensed milk
¼ tsp cinnamon
¼ tsp salt
1 tsp vanilla
In a medium saucepan, mix the white rice, the milk, sweetened condensed milk, cinnamon, and salt. When it comes to a boil, reduce the heat to low, and simmer gently, stirring frequently so that it doesn’t brown on the bottom. A browned bottom means brown flecks all throughout your pudding. It’s still edible, just not pretty. Cook until it has thickened.
There really is no time frame for me to tell you exactly how long to cook this. It takes a good hour or so to thicken, maybe to a runny yogurt consistency. Remember that the rice will continue to absorb the liquid, so you don’t want it too thick, or it will dry out. I have found a quick remedy to dried rice pudding… just stir some heavy cream in until it becomes the thickness you desire!
While the rice mixture is simmering, crack the egg into a bowl, and whisk it with a fork. Once the rice mixture has thickened, remove it from the heat, and you’ll want to temper the egg before you add it to the saucepan. Add about a cup of the hot rice mixture to the bowl with the whisked egg, and stir it quickly so that the egg doesn’t cook from the hot mixture….and then add the egg mixture to the rest of the rice mixture in the saucepan. Stir it until it is well blended. Add the vanilla, and stir until blended.
Pour into a large bowl, cover with plastic wrap, and refrigerate. Serve when cooled.
2 cups fresh peaches, peeled and diced
1/3 cup granulated sugar
2/3 cup water
1-1/2 tsp lemon juice
Cook the peaches, sugar, water, and lemon juice in a small sauce pan over low heat until the peaches have broken down, and thickened. This doesn’t take long…about ½ hour. Remove from heat, and refrigerate until ready to use.
Fresh Peach Garnish:
1 peach, skin on, diced
1-2 tsp granulated sugar
Mix the peaches and sugar in a small bowl. Refrigerate until ready to use.
Graham Cracker Crust:
1 cup graham cracker crumbs
3 tbsp melted butter
1 tbsp sugar
Mix the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Set aside.
Assemble the Dessert:
Add 2 tablespoons of graham cracker crumbs to the bottom of each glass.
Layer 2 tablespoons of peach jam on top of the graham cracker crust.
Fill with rice pudding to the top of the glass.
Garnish with fresh peaches.
Refrigerate until ready to serve. Enjoy!!