Found it on her website. Pls let me know if you try it. Tks.

Peppi, this is exactly as written in the book. Gus's Creamy Rice Pudding 1 quart, less 1/4 cup, homogenized milk 1/2 cup granulated sugar 1/4 teaspoon salt 1/2 cup uncooked rice (do not wash) 2 egg yolks (or 1 whole egg) combined with 1/4 cup cool milk, stirred well 1/2 to 1 teaspoon vanilla A little cinnamon for top (optional) Combine milk, sugar, salt, and uncooked rice. Stir well and bring to a boil. Now lower heat and let simmer (not boil) gently for 1 hour, stirring several times. After 1 hour, remove from stove, Add about 1/2 cup of hot mixture a little at a time, to the beaten yolks and cool milk. Then pour the yolk mixture into the pot of rice, and stir continuously for about 1 minute. Add vanilla, stirring well. Pour at once into medium-size bowl (about 7-inch size) and let remain on cake rack until cool enough to serve, or it may be refrigerated after it is cool and served cold. Top may be sprinkled lightly with cinnamon. 1/4 cup raisins, simmered about 2 minutes, and dried in a towel, may be folded into pudding before serving. The recipe also says - Very delicious, quickly prepared. I don't know about that 'quickly' part. lol Gloria

~~Ruth did in her post above and now below~~ RE: Can I freeze rice pudding? Posted by: ruth (mcguirer@bcc.orst.edu) on Fri, Jun 29, 01 at 20:09 I love rice pudding too and my picky kids won't touch it!??? So I did try freezing it...once....it was pretty gross....very mushy and the texture was really wierd afterwards...the flavor was the same but it was watery and the rice was grainy and mushy. Maybe freezing it BEFORE it's cooked would work...just have to be sure it gets cold quickly for food safety reasons....and then just defrost overnight in the fridge and cook as usual the next day. Folks, ~~I've decided to freeze the rice plain after cooking in measured portions for the rice pudding and for meals. Now I'll make 2 lg. pots of rice, 1 white, 1 brown at the same time. And freeze when cooled. This has helped me in cutting done the prep time before starting the rice pudding in the crockpot. I sometimes cook the rice pudding on low for 4 to 5 hrs. instead of High.

Here are two favourite rice puddings. One is baked, but still rich and creamy and the other is unbaked. The coconut flavour is very subtle. But you could also substitute cream for the coconut milk. I also substituted vanilla for the Cardamon. Home Cookin Chapter: Recipes From Thibeault's Table Creamy Coconut Cardamom Rice Pudding ==================================== Adapted from Kate Zuckerman's The Sweet Life Makes about 6 cups, serves 8-12 Rice: 1/2 cup + 2 tbsp jasmine rice or basmati rice 1/4 cup sugar 1 (13.5 fluid oz) can coconut milk 1 cup whole milk 1/4 teaspoon salt Custard: 16 cardamom pods 1/2 cup + 2 tbsp sugar 1 cup whole milk 2 cups heavy cream 5 egg yolks 1 egg 1 teaspoon vanilla extract 1 Cook the rice: Preheat the oven to 325F. Place the rice in a strainer and rinse with cold water. Place the rice in a heavy-bottomed medium-sized saucepan with 2 cups cold water. Bring the rice to a boil and immediately remove the pan from the heat. Strain the rice and discard the starchy water. Place the blanched rice back in the pan and add the sugar, coconut milk, milk, and salt. Bring to a boil, remove from the heat, and cover the pan with aluminum foil or the lid. Place the pan in the oven and bake until the rice expands and absorbs all liquids, 30 minutes. If the pan is not oven proof, transfer the rice to a metal or glass baking dish and cover with aluminum foil. If there is still runny milk in the pan, continue to bake, covered, for another 5 to 10 minutes. When the rice is done, remove it from the oven, leave it covered, and set it aside. 2 Make the custard: While the rice is baking, make the custard. Using the bottom of a small frying pan, crush the cardamom pods to split them open. (*I used a mortar and pestle.) In a heavy saucepan combine the cardamom pods and seeds, 1/2 cup of the sugar, milk, and cream and bring to a simmer over medium heat. Remove from the heat and allow the cardamom to steep for 10 minutes. In a mixing bowl, combine the egg yolks, egg, and remaining 2 tbsp of sugar and briefly whisk for 1 minute. Using a ladle, slowly whisk some of the hot cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot cream, whisking the cream constantly as you pour. Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. Remove from the heat and strain the custard to remove the cardamom pods and seeds. 3 Combine the custard and the rice: Scoop the rice into a large mixing bowl. Pour the hot custard over the rice and, using a whisk, slowly whisk until all of the rice granules are dispersed evenly and the mixture is thoroughly combined. Add the vanilla extract. Allow the rice pudding to cool completely. This pudding will keep, refrigerated, for 3 days. Variation: "Brulee" Spoon pudding into ramekins and chill. Sprinkle sugar over top of custards and place under the broiler or use a torch to caramelize. . My Notes: Substituted a vanilla bean for the cardamom pods. I split a vanilla bean and scraped the seeds into the milk and cream, along with the sugar, brought to a simmer and left to steep for 10 minutes. Home Cookin Chapter: Recipes From Thibeault's Table Rice Pudding with Vanilla Bean, Orange and Rum ============================================== From Lori Recipe courtesy Giada De Laurentiis 5 cups whole milk 2/3 cup Arborio rice or other short-grain white rice 1 vanilla bean, split lengthwise 1/2 cup sugar 2 teaspoons dark rum 1 teaspoon grated orange peel Orange segments Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer. Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.