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RICE
Level 2
Chinese Take-Out Rice Pudding with Apple Pillows
Serves 4 as breakfast or dessert
- a Nancy Gershman creation -
Faced with all that fluffy white Jasmine rice from Chinese or Thai take-out, we thought of our happy childhoods eating the rice pudding you could get at any reek coffee shop in Manhattan. The Apple Pillows (another expendable edible recipe using wrinkly apples) give you just the right bite of chewiness inside all the creaminess of the pudding.
2 eggs
3/4 cup sugar
¼ teaspoon salt
¼ tsp. cinnamon
½ cup sour cream
1 cup milk
3 cups once cooked rice
Toppings (optional):
· Pistachios or chopped almonds
· Fresh fruit, or frozen berries (thawed)
· Raisins with dash of cinnamon
Garnish: Whipped cream or non-dairy whipped topping
1 Tbsp dark honey, or to taste
Serving ware: 2-quart glass baking dish and wine goblets
1. Preheat oven to 375 degrees. In a small mixing bowl, beat eggs, sugar, salt and cinnamon together with a whisk. Add sour cream and milk. Mix thoroughly. Blend in rice and pour mixture into buttered baking dish.
2. Bake for 30 minutes, until crust is golden brown and knife inserted in center comes out clean. For a more custard-like consistency, cook 5-10 minutes less.
3. Place spoonfuls in goblets. Cool to room temperature, then put in fridge.
Dried Apple Pillows
4-6 past peak apples
1. Preheat oven to 400 degrees. Core, peel and quarter apples. Cut into 1” cubes.
2. Put apples in a microwave-safe pan. Microwave on HIGH for 8-10 minutes. Let cool.
3. Gently blend into rice pudding.
4. Before serving, add toppings.
