Simple rice pudding gives warm fuzzies

By Kerry McCray

McClatchy Newspapers

There's something about rice pudding that says cozy.

As far as comfort items go, it's right up there with your softest blanket, oldest sweater and fuzziest slippers.

But to be truly comforting, it must be the right kind of rice pudding. No fancy rice, no coconut milk, certainly no bananas or chocolate.

Yes, it's true. People do put all these things and more into rice pudding. I ran across one recipe that even included lavender. That's a little too - uh - interesting for me.

I like my rice pudding plain, so I chose one of the simplest recipes I could find. It's from The Food Network, and while it is basic, it does include citrus zest and golden raisins - twists I thought would be yummy.

Shopping was easy. You should find everything you need at your regular grocery store if you don't have it in your pantry already.

Prep went smoothly. I cooked the rice the night before and brought it to room temperature while I made breakfast for the kids on a Sunday morning. Cook the rice mixture while you zest the lemon and orange - this will save a bit of time.

I have to admit I omitted the fennel. I'm not opposed to being an adventurous eater, but I can't see how this particular spice could ever complement rice pudding. Besides, I don't have a spice grinder, and the only fennel seeds I could find at the store came whole.

I cooked the pudding as directed, but after about a half an hour, a spoon wouldn't stand up in the mixture as the recipe indicated. Still, it seemed thick enough, so I served it.

RICE PUDDING

1/2 cup golden raisins1 cup boiling water1/3 cup slivered almonds3 1/2 cups cooked medium- or long-grain rice, at room temperature2 1/2 cups milk2 1/2 cups heavy cream2/3 cup sugarPinch salt2 teaspoons finely grated orange zest1 1/4 teaspoons pure vanilla extract1 teaspoon ground cinnamon1/2 teaspoon finely grated lemon zest1/4 teaspoon ground fennel seedsIn a bowl, place the raisins and cover with the water. Let sit until plumped, five minutes. Drain. In a skillet over medium heat, toast the almonds until golden and fragrant, three to five minutes. Remove from the heat.In a large saucepan, combine the rice, milk, cream, sugar and salt. Bring to a simmer, stirring, over medium heat. Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes. Continue to cook, stirring occasionally to prevent the rice from sticking, until a spoon is just able to stand up in the pudding, about five minutes. Remove from heat and stir in the raisins, almonds and remaining ingredients.http://www.foodtv.com

RICE PUDDING

1/2 cup golden raisins

1 cup boiling water

1/3 cup slivered almonds

3 1/2 cups cooked medium- or long-grain rice, at room temperature

2 1/2 cups milk

2 1/2 cups heavy cream

2/3 cup sugar

Pinch salt

2 teaspoons finely grated orange zest

1 1/4 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon finely grated lemon zest

1/4 teaspoon ground fennel seeds

In a bowl, place the raisins and cover with the water. Let sit until plumped, five minutes. Drain. In a skillet over medium heat, toast the almonds until golden and fragrant, three to five minutes. Remove from the heat.

In a large saucepan, combine the rice, milk, cream, sugar and salt. Bring to a simmer, stirring, over medium heat. Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes. Continue to cook, stirring occasionally to prevent the rice from sticking, until a spoon is just able to stand up in the pudding, about five minutes. Remove from heat and stir in the raisins, almonds and remaining ingredients.

From Emeril Lagasse,