I have recently come to realize I love sweetened condensed milk. Of course, I’ve had sweetened condensed milk several times over the course of my life in various recipes, but it was with the past two weeks that I decided I REALLY LOVE that stuff. I could eat it straight out of the can, and eat the entire can in one sitting. Perhaps that’s just plain disgusting, but that stuff rocks my world. I bought a can the other week to make this recipe, but it only called for a teeny-tiny bit, so I had practically the entire can left sitting in the fridge and that’s when I got inspired to make a rice pudding. In the process of making the blender lemonade (see link above), I recognized the familiar taste of sweetened condensed milk, but I couldn’t quite place which tasty treat it came from and it wasn’t until I sat down to eat a small bowl of my Harvest Rice Pudding that I realized that sweet, milky flavor was the same flavor I oh-so-loved in my all time favorite Thai dessert, Mango and Sticky Rice. Yum!
Anywho, this recipe is not for the faint of heart. In other words, I wouldn’t exactly call it healthy, but it is tasty and falls nicely in line with the season, and, well, it is the perfect fall marathon carb-loading dessert! But even if you aren’t running a marathon this fall… or any fall.. make this recipe. A little bit of bad (unhealthy) is good in moderation, right?! It is pretty rich and hearty, so a little goes a long way. I say it makes 8 servings, but really, you can stretch that out to 10 or 12 pretty easily and still be satisfied if it helps with the guilt-factor. Enjoy!
Harvest Rice Pudding
Adapted from Nibbles and Feasts
Makes 8 servings; 370 calories per serving
1 cup basmati rice
2 cups water
1 cinnamon stick
1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
1 cup skim milk
1 apple, roughly chopped
1/2 cup raisins
In a medium saucepan over medium heat, place water, rice and cinnamon stick. Bring to a boil, reduce heat to low, and cook for 15 minutes. Add the milks to the saucepan and return to medium heat, bringing to a gentle boil. Stir frequently until almost completely thickened, about 20 minutes. Remove the cinnamon stick and add the apple and raisins and stir until the rice pudding has completely thickened, the apples are tender-crisp, and the raisins have plumped, about 5 minutes more. Serve in small bowls with a dusting of ground cinnamon.