If you can't wait until this Saturday's Brown Betty Pop-Up Shop to experience the divine sweetness of Brown Betty's desserts, try this recipe for rice pudding for a sneak peek at what's in store.
Rice Pudding
courtesy of Brown Betty Dessert Boutique
yields 15-20 servings
What you'll need:
3 tablespoons unsalted butter, plus more for greasing the pan
3/4 cup white rice
5 cups whole milk
5 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup white sugar
1 1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy cream
Raisins, optional
Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan.
Using a double boiler, cook the rice in the milk. Cook uncovered for 25 minutes, then covered for another 25 minutes, until rice is cooked thoroughly. If rice is still a little too firm, let sit on burner for another 10 minutes with heat turned.
While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.
When the rice is done and cooled [until room temperature] add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream, mixing between each addition.
Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.
For more information on this Saturday's Brown Betty Pop-Up Shop event and to RSVP, please click here.
Photo courtesy of Courtney Apple.
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