Charleston Gold Rice Pudding
Charleston Gold Rice Pudding
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Servings
6
Rice pudding can be made up to 2 days ahead. Press a layer of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
Author:Don Quattlebaum
Ingredients
- 1/2 cup Charleston Gold Rice Grits
- 4 cups whole milk
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 1/4 teaspoon coarse kosher salt
- 3/4 cup granulated sugar, divided
- 1 egg yolk
- 2 cups blueberries
- 1/3 cup sugar
- 1 teaspoon lime juice
- 1 teaspoon lime zest, more to garnish
Blueberry Compote
Directions
Combine rice grits, milk, 1/2 cup sugar, cinnamon, and salt in a medium heavy-duty pot. (If using vanilla bean, scrape seeds from the pod; add empty pod to the pot and reserve seeds.)
Bring to a simmer over medium heat, stirring occasionally to ensure mixture doesn’t stick to the bottom. Reduce heat to low and simmer until rice is tender and mixture is thickened, about 30 minutes. Continue to stir occasionally and scrape the bottom of the pot as it cooks to make sure mixture doesn’t stick or scorch. Remove from heat and discard cinnamon stick and vanilla bean, if using.
In a small bowl, whisk together egg yolk, remaining 1/4 cup sugar, and vanilla extract or reserved vanilla seeds. Whisk some of the hot rice pudding into the bowl to temper the egg yolk, then add it all to the pot and stir to combine.
Let rice pudding cool to room temperature, then refrigerate until chilled. To serve, transfer to ramekins or small bowls and top with Blueberry Compote.
Blueberry Compote
Combine half the blueberries with sugar and lime juice in a small pot and place over medium-low heat. Cook until berries burst and liquid reduces slightly, about 5 minutes. Remove from heat and stir in lime zest and remaining blueberries. Chill or cool slightly and spoon warm over chilled rice pudding.