The deviled eggs are done, if a bit salty. Maybe don't use the full 1/2 tsp?
The rice pudding is still on the stove despite Ina Garten having said it would be done at 1.
Ina Garten's Rice Pudding
(my version)
INGREDIENTS:
3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 tsp kosher salt
4 cups milk
1 cup cream
1 1/2 cup water
1/2 cup sugar
1 extra-large egg beaten
1 1/2 tsp pure vanilla extract
DIRECTIONS:
Put the raisin in a bowl and pour in the rum. Put the rice in a pan with the 1 1/2 cups of water. Bring to a bowl, then reduce to a simmer, and simmer covered 8-9 minutes, or until the liquid is absorbed. Stir in the milk and the sugar, bring to a boil and then reduce to a simmer again. Simmer 25 minutes uncovered until the rice is soft. Well, my rice was not soft and my pudding was really just milk with rice grains floating in it, so I can't sign off on this. Maybe my simmer was too low, because I have a legit simmer burner? At any rate, after 25 minutes of nothing, I moved the rice to the hotter burner, gave it another 15-20 minutes and it started to seem more like rice pudding. Then add the beaten egg and cook for one more minute. Remove from the heat; add the vanilla, the cup of cream and the raisins and any rum they may not have absorbed. I forgot to add the raisins. No worries. I stirred them in once I poured it into the bowl. If I hadn't told you, you'd never have known. Pour it into a bowl and pop it in the fridge. Cover with plastic (right up against the pudding, to prevent a skin).
INGREDIENTS:
3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 tsp kosher salt
4 cups milk
1 cup cream
1 1/2 cup water
1/2 cup sugar
1 extra-large egg beaten
1 1/2 tsp pure vanilla extract
DIRECTIONS:
Put the raisin in a bowl and pour in the rum. Put the rice in a pan with the 1 1/2 cups of water. Bring to a bowl, then reduce to a simmer, and simmer covered 8-9 minutes, or until the liquid is absorbed. Stir in the milk and the sugar, bring to a boil and then reduce to a simmer again. Simmer 25 minutes uncovered until the rice is soft. Well, my rice was not soft and my pudding was really just milk with rice grains floating in it, so I can't sign off on this. Maybe my simmer was too low, because I have a legit simmer burner? At any rate, after 25 minutes of nothing, I moved the rice to the hotter burner, gave it another 15-20 minutes and it started to seem more like rice pudding. Then add the beaten egg and cook for one more minute. Remove from the heat; add the vanilla, the cup of cream and the raisins and any rum they may not have absorbed. I forgot to add the raisins. No worries. I stirred them in once I poured it into the bowl. If I hadn't told you, you'd never have known. Pour it into a bowl and pop it in the fridge. Cover with plastic (right up against the pudding, to prevent a skin).
I
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