Rice Pudding With Stout

Recipe Ingredients

1 cup	160g / 5.6oz	Medium grain rice
2 cups	474ml	Water
3/4 teaspoon	3.8ml	Salt
1 tablespoon	15ml	Unsalted butter - * see
		Note
1 tablespoon	15ml	Fine bread crumbs --
		(approximately)
4		Eggs (large)
1 cup	237ml	Stout - ** see note
1 cup	237ml	Whipping cream
1/2 teaspoon	2.5ml	Vanilla extract
1 tablespoon	15ml	Sugar
1/4 teaspoon	1.3ml	Cinnamon
1/4 teaspoon	1.3ml	Nutmeg
1/8 teaspoon	0.6ml	Ground cloves
1/4 lb	113g / 4oz	Pitted dates - chopped (2/3
		Cup)
2 tablespoons	30ml	All-purpose flour --
		(approximately)

Recipe Instructions

* plus more for the baking dish

** (a sweet Stout in the English style -including those labeled Oatmeal Stout, Milk Stout, or Imperial Stout- will provide a mellow richness and overtones of coffee and chocolate, but a dry Irish-style Stout is likely to be to bitter. Some brands of Porter might also work if on the sweet side.)

1. Combine the rice, water, and salt in a heavy saucepan. Bring to a boil, reduce the heat, cover, and cook until the water is absorbed, about 15 minutes. Remove from heat, fluff with fork, cover, and let cool.

2. Butter the bottom and sides of a 6-cup baking disk or 8 individual casseroles (ramekins). Sprinkle with bread crumbs and roll the dish around to coat all the surface with crumbs. Tap out excess.

3. Preheat the oven to 325F. Beat the eggs lightly in a large bowl. Add the Stout, 1/3 cup of the cream, vanilla, sugar, and spices and stir to combine. Add the rice and stir to break up any clumps. Toss the dates in flour to coat them evenly, shaking off the excess, and stir them in. Pour the mixture into the baking dish. Cut the butter into small pieces and scatter them on top. Bake uncovered until set, about 1 hour. Serve warm, with the rest of the cream, lightly whipped.

Source:
Cooking Light, October 1994, page 95

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