NEW ORLEANS -- All month, Chef Kevin Belton is coming to the rescue to help viewers tackle the recipes that give them the most trouble. This week, Chef Kev shares his secrets for successful rice pudding.
Get Chef Belton's recipe:
Kevin’s Creole Rice Custard Pudding
2 cups water
1 teaspoon kosher salt
1 teaspoon butter
1 cup uncooked white rice
1 quart whole milk
2 eggs
1 cup sugar
1 teaspoon vanilla
1 teaspoon allspice
½ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon ground cloves
1 cup dark raisins
In a large saucepan, bring water to a boil and add salt, butter, and rice. Stir and cover tightly with lid. Reduce heat to a simmer and cook for 15 minutes. Remove from heat, uncover, and fluff rice.
Return the rice to the stovetop over low heat and slowly begin to add the milk, stirring constantly. Bring to a slow simmer. Stir frequently to avoid scorching the milk and allow the rice to slowly absorb the liquid.
In a small bowl, whisk the eggs and sugar lightly until it develops a light yellow sheen. Add to the simmering rice. Continue to cook until mixture begins to thicken, about 5 minutes. Add vanilla and spices. Stir to blend thoroughly. Add raisins and stir. Remove from heat.
Pour into a shallow 9 x 9 glass baking dish and cool to room temperature. Cover tightly and refrigerate until set, about 3 hours. Dust generously with cinnamon and serve chilled.
