Mom never made Rice Pudding like this...
I've been wanting to make rice pudding for a while now.As a kid my mother did some conventional rice pudding where the rice always sat on the bottom while the 'pudding part' floated to the top.
This is a takeoff on my previous blog about the Venezuelan Chicha, a drink made with cooked rice, milk, condensed milk and ice cubes. The secret there was putting the rice in a blender.
We had terrible weather today and I decided to stay home and try a twist on an old recipe.
I took 2 cups of cooked rice, a glass of whole milk, 3 eggs, 2 spoons of condensed milk, 1 teaspoon of vanilla extract, a few sprinkles of cinnamon and 1 squirt of honey.
With the whole thing in a blender, I had to stop a few times to mix it with a spoon as the part on top wasn't so thick it wouldn't swirl around and mix with the bottom. I could have added more milk but wanted it to keep it thick.
30 minutes in an oven at 325 and the top started to darken. I allowed it to cool and tried a few spoonfuls.
The results: Success!!
The consistency was similar to tapioca pudding and a flavor similar to flan, though not burned with syrup on the top.
If/when I do this again, I'll probably cook it longer so the skin on the top will harden slightly.