Tuesday, May 17, 2011

Peaches n Cream Rice Pudding

This weekend I went shopping at my local fruit market. There was an abundance of wonderfully bright and juicy fruits. Crimson Strawberries, shiny with dew, Soft and juicy Peaches, ripe with sweet fragrance and bright Purple Plumbs that sweat when you removed them from their case. The Mangoes were gleaming in the sun just screaming to be added to my cart. What a beautiful sight! I love the fruit market, can you tell?
The ride home went by in a whirl. My mind reeling with ideas for my bounty. The aromas coming from my backseat were to die for. I thought of fruit salads, fruit compotes, fruit crumbles, and of course fruit pies. That ride made me think of out of the norm ideas for my treasure. What could I delight my readers in, that they haven't tried before? What would be something I haven't tried before? I pondered for most of the day on Saturday. It was a rainy day and perfect for brainstorming. As I prepared my dinner, I opened the door of my cabinet and in the corner of my eye I saw my huge rice container. I live with someone who thinks that rice is the staple of the universe, so he buys it in bulk! The sight of the container reminded me that I had promised to make rice pudding and hadn't. I then went to the fridge and the aromas of the fresh fruit filled the air. It hit me! Peach Rice Pudding. I had found it...the idea that I had not done before! Now was the task of putting it together..and creating just the right recipe. I definitely accomplished what I set out to do...
The dish is creamy and sweet with peach essence and when served cold with a dollop of whipped cream, the just tart bite of the fresh peach is a fantastic prize within the creamy comfort of the rice pudding. You will love this!

Peaches & Cream Rice Pudding
Ingredients:
Peach compote
2-3 peaches diced (may leave skin on)
1/4 cup water
1/4 cup sugar

Rice pudding
2 cups Milk
1 cup Heavy Cream
4 xl Eggs (if using large use 6)
1/2 cup Sugar
1 tsp Vanilla
1/2 tsp Salt
2 Peaches (diced)
3 cups Rice (freshly cooked)

Instructions:
Compote
In a small sauce pan over medium heat combine water and sugar.
Heat on medium until sugar is dissolved.
Lower heat to low, add peaches.
Simmer uncovered for 30-45 minutes.
The end result will be a thick peach "sauce".

Rice Pudding
**I cook rice in a rice cooker. I start my custard mixture once rice has moved to "warm". For those who do not use a rice cooker, time your custard to start at point where rice is 2 minutes from done**

In a large heavy pot, add milk, cream, eggs and sugar. Mix well.
Turn on Heat to high.
Once mixture starts to warm...(condensation on side of pan shows dewy)
Lower heat to medium.
Simmer and stir constantly...
Mixture will start to thicken (leaves a "skim" at side of pan)
Lower heat to Low (2-3 on electric stove)
Add peach compote and fresh diced peach.
Combine really well.
Once fresh peaches have combined into custard well, add Rice.
Stir constantly over low heat.
When mixture is creamy and thick and starting to bubble (spit) at you.
Remove from heat.
Add vanilla and Stir vanilla through.
Cover and let stand 5 minutes.
After 5 minutes serve warm with dollop of whipped cream or wait 30 minutes until cool enough to refrigerate.
Refrigerate for 2 hours minimum and serve cold with whipped cream.

**Note: I thought about the addition of cinnamon and consulted my partner. He agreed with me that the cinnamon would be too much and change the "Peaches and Cream" idea of the dish. Peach cobblers have cinnamon and nutmeg so if you'd like to taste it with cinnamon please try. If you do..could you let me know?  I'd love to hear :)
Enjoy!