The Frugal Café | Photo credit: Rebecca Anne, "Flora's Cup"</a> | Creative Commons License, Flickr.com
Photo credit: Rebecca Anne, "Flora's Cup" | Creative Commons License, Flickr.com

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Emeril Lagasse's Rice Pudding

Compiled by Vicki McClure Davidson

 

Frugal Celebrities Recipes

Popular, Emmy-nominated, and James Beard Award-winning television chef Emeril Lagasse specializes in Louisiana (primarily Creole and Cajun) cooking. Cooking from an early age, he has been either a chef at and/or owner of many acclaimed restaurants. Lagasse has written a number of best-selling cookbooks (There's a Chef in My Soup, Emeril's TV Dinners, Louisiana Real and Rustic, etc.) and has been one of the most often-watched chefs on The Food Network. He frequently uses the catch phrases "Bam!" and "Let's kick it up a notch." His TV cooking shows have included Emeril, How to Boil Water, Emeril Live, and Essence of Emeril.

Emeril Lagasse's rice pudding is a simple, but delicious dessert, as well as frugal to make. It harkens back to earlier homemade desserts in the United States, without all the additives and high-priced costs from manufacturers, using natural ingredients found in the kitchen. Rice puddings and/or sweet rice porridges can be found in nearly every region around the world, using different spices and cooking methods.

This is one of Lagasse's many southern recipes filling his fascinating, best-selling 1996 cookbook Louisiana Real & Rustic, on which he collaborated with Marcelle Bienvenu.

In the cookbook, Lagasse gave this background on rice pudding in Louisiana:

"These people never tire of rice. I would not have believed that a rice pudding could be so tasty. I'm told that small children in south Louisiana are practically raised on it, but I have also observed a goodly number of adults enjoying this creamy dessert. Served chilled, it's refreshing and nourishing."

 

Emeril Lagasse's Rice Pudding

 

Combine the milk, rice, and salt in a saucepan over medium heat. Simmer for about 30 minutes, or until the rice is tender.

Combine 1/2 cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg in a bowl.

When the rice is done, stir the raisins and the sugar and egg mixture into the rice pot. Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.

Mix together the cream, the remaining 1 tablespoon sugar, and the rum, if using, in a large mixing bowl. Using a handheld electric mixer, beat until soft peaks form. Fold in the cooled rice mixture.

Spoon the mixture into six 4-ounce custard cups and refrigerate for at least 1 hour.

Serve chilled. Serves 6.

 

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Sources:
Kinsman, Kat, AOL Food, "Q&A with Emeril Lagasse," (http://food.aol.com/emeril).
Lagasse, Emeril, with Marcelle Bienvenu, Louisiana Real and Rustic, William Morrow and Company, Inc., New York, 1996.