(no subject)

[madbaker]

This week's Resolution Recipe: Rice Custard.

1/2 cup white rice
1 1/2 cups water
1/2 tsp salt
2 cups cream (I used 1 cup cream and 1 cup goat milk, because I bought too little cream)
3 large eggses (I used duck)
1/2 cup sugar
1 tsp minced orange peel
1/2 tsp vanilla
grated nutmeg

Combine rice, water, and salt in a medium pot. Cover, bring to a boil, and reduce to a simmer. Cook, covered, until the water has been absorbed and the rice is very soft, about 15 minutes.

While the rice cooks, whisk together the eggses, sugar, orange peel, vanilla, and nutmeg together in a large bowl until foamy and pale yellow. Once the rice is cooked and most of the water is absorbed, stir in the heavy cream. Return to a boil then reduce to a simmer. Slowly pour a ladleful - about 1/2 cup - of the hot rice and cream into the egg mixture while constantly whisking. Repeat as needed until the egg mixture is close to the same temperature as the rice, and add it to the pot.

Cook over medium heat, stirring constantly and scraping the sides and bottom, about 15 minutes - until the custard has thickened and coats the back of your spoon. Transfer to 8 4-ounce ramekins and refrigerate for 8 hours before serving. Top each with a bit of nutmeg before serving.

What worked: It was okay, if a bit bland. I topped with some candied orange peel.

What didn't: I didn't get the eggses fully up to temperature, so they scrambled a bit instead of forming a smooth custard. More importantly, it just wasn't that interesting. I can see why the author, who grew up with this, finds it comforting - but I didn't.

Will I make it again? Doubtful.

Comments

[threadwalker]

In my brain, it was creamy, smooth, sweet and orangey. I suspect it tasted better in my brain than in reality.

[madbaker]

Mine too. I could have managed the creamy/smooth if I'd been more careful with tempering the eggses, but it still would have been kind of bland.