Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
The Cook's Illustrated Cookbook (359 page)
1.
Transfer dough from freezer to lightly floured work surface and roll into 18 by 16-inch rectangle. (If dough begins to retract, fold it loosely in thirds, wrap it, and return it to freezer for 10–15 minutes.) Fold upper half of dough over lower half.
2.
Using ruler, mark dough at 3-inch intervals along bottom edge. Move ruler to top of dough, measure in 1¹⁄
2
inches from left, then use this mark to measure out 3-inch intervals. Using pizza wheel or knife, cut dough into triangles from mark to mark.
3.
You should have 12 single triangles and 5 double triangles; discard any scraps. Unfold double triangle and cut in half to form 10 single triangles (making 22 triangles in all). If dough begins to soften, return to freezer for 10 minutes.
4.
Cut ¹⁄
2
-inch slit in center of short side of each triangle. If dough begins to soften, return to freezer for 10 minutes.
5.
Grasp triangle by 2 corners on either side of slit and stretch gently, then grasp point and stretch.
6.
Place triangle on counter so point is facing toward you. Fold both sides of slit down. Positioning palms on folds, roll partway toward point.
7.
Gently grasp point with one hand and stretch; resume rolling, tucking point underneath.
8.
Curve ends gently toward one another to form crescent shape.
WHY THIS RECIPE WORKS
At its best, rice pudding is lightly sweet and tastes of its primary component, rice. At its worst, the rice flavor is lost to cloying sweetness, overcooked milk, and a pasty, leaden consistency. We wanted a rice pudding with intact, tender grains bound loosely in a subtly sweet, creamy pudding. For simple, straightforward rice flavor, we avoided aromatic rices like basmati and jasmine. Arborio rice, used for risotto, was stiff and gritty. Overall, medium-grain rice produced the best texture (with long-grain rice a close second). We found that cooking the rice in water rather than milk left its flavor intact. After the rice absorbed the water, we added sugar and equal amounts of milk and half-and-half, which delivered the proper degree of richness; the eggs and butter found in other recipes were just too overpowering. When we cooked the rice in water with the lid on the pan, then removed the lid while the rice simmered in the milk mixture, we got the results we wanted: distinct, tender grains of rice in a milky, subtly sweet sauce.
SERVES 6 TO 8
We prefer pudding made from medium-grain rice, but long-grain rice works, too.
2 | cups water |
1 | cup medium-grain rice |
¹⁄ | teaspoon salt |
2¹⁄ | cups whole milk |
2¹⁄ | cups half-and-half |
²⁄ | cup (4²⁄ |
1¹⁄ | teaspoons vanilla extract |
1.
Bring water to boil in large saucepan. Stir in rice and salt, cover, and simmer over low heat, stirring once or twice, until water is almost fully absorbed, 15 to 20 minutes.
2.
Stir in milk, half-and-half, and sugar. Increase heat to medium-high and bring to simmer, then reduce heat to maintain simmer. Cook, uncovered and stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until spoon is just able to stand up in pudding, about 15 minutes longer.
3.
Off heat, stir in vanilla. Let cool and serve at room temperature or chilled. (Pudding can be refrigerated, with plastic wrap pressed directly on surface, for up to 2 days.)
Add ¹⁄
2
cup dried fruit (raisins, cranberries, cherries, or chopped prunes or apricots) and 1 teaspoon ground cinnamon along with vanilla extract.
Add ¹⁄
3
cup toasted slivered almonds and 2 teaspoons grated orange zest along with vanilla extract.