(from Everyday with Rachael Ray)
In honor of St. Patrick’s Day, I wanted to cook up something Irish. Most Celtic-themed recipes I found involve a lot of meat and/or beer and/or whiskey. With spring in the air, I opted for something a little sweeter, and made Irish Rice Pudding from the current issue of Rachael Ray Magazine. I love rice pudding, but admit I only order it on occasion and never dreamt of making. This recipe seemed easy enough to give it a whirl… perhaps too easy! — Angela M. Click through to the next page for the rest of this recipe review!
First, you bring three cups of whole milk to a simmer on the stove. Then you stir in 2/3 cup of sugar and one cup of rice. The recipe specifies “Arborio rice” which I couldn’t find, so I used plain ol’ long grain. My first mistake, perhaps? Once the sugar is dissolved, pour it into shallow pan, and put in an oven heated to 300 degrees — cover it with foil, loosely. After a half an hour, stir, and cook some more ’til rice is tender. The recipe estimates that will be about a half an hour, but my rice was still crunchy after 45 minutes. The milk was nearly all soaked up, so I pulled it out, and added in the last cup of milk (as called for in the recipe) and currants.
In hindsight, I’m wondering: Wouldn’t the whole thing have been better with a little more flavor? Maybe some vanilla or cloves in step one? My rice never really got completely tender, but it was good enough, and did taste better after pouring on the final ingredient, Irish Cream. But, I have to say, my homemade rice pudding was not nearly as good as what I have had in some diners.
Click here to see Rachael Ray’s Irish Rice Pudding recipe. What am I missing? Any suggestions? Do you have an Irish recipe you love? Please tell me about it!
Photo by Chad Hunt