Rice pudding with raisins Biography
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking,baking and brewing. In the United Kingdom, Ireland, New Zealand and Australia the word "raisin" is reserved for the dark-coloured dried large grape, with "sultana" being a golden-coloured dried grape, and "currant" being a dried small Black Corinth grape
The word raisin dates back to Middle English and is a loanword from Old French; in modern French, raisin means "grape", while a dried grape is referred to as a raisin sec, or "dry grape". The Old French word in turn developed from the Latin wordracemus, "a bunch of grapes
Raisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, black, blue, purple and yellow. Seedless varieties include the sultana (also known as Thompson Seedless in the USA) and Flame grapes. Raisins are traditionally sun-dried, but may also be water-dipped and artificially dehydrated.
"Golden raisins" are treated with sulfur dioxide after drying to give them their golden color.
Black Corinth or Zante currant are miniature raisins that are much darker and have a tart, tangy flavor. They are often called currants.
Several varieties of raisins produced in Asia are available in the West only at ethnic grocers. Monukka grapes are used for some of these.
Raisins can contain up to 72% sugars by weight,[most of which is fructose and glucose. They also contain about 3% protein and 3.7%–6.8% dietary fiber. Raisins, like prunes and apricots, are also high in certain antioxidants, but have a lower vitamin C content than fresh grapes. Raisins are low in sodium and contain no cholesterol.
Data presented at the American College of Cardiology's 61st Annual Scientific Session in 2012 suggests that, among individuals with mild increases in blood pressure, the routine consumption of raisins (three times a day) may significantly lower blood pressure, especially when compared to eating other common snacks.
4 3/4 cups (or more) milk (do not use low-fat or nonfat)
2/3 cup medium- or short-grain white rice
1/3 cup sugar
2 tablespoons (1/4 stick) unsalted butter
1 cinnamon stick
Pinch of salt
1/3 cup golden raisins
2 teaspoons vanilla extract
2 large egg yolks
Combine 4 cups milk, rice, sugar, butter, cinnamon stick and salt in heavy large saucepan. Simmer over medium-low heat until rice is tender and mixture is creamy, stirring frequently, about 1 hour. Remove from heat. Discard cinnamon stick. Stir in raisins and vanilla.
Pour 3/4 cup milk into heavy small saucepan. Bring to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk hot milk into beaten yolks. Return mixture to same saucepan. Stir over medium heat until thermometer registers 160 °F, about 2 minutes (do not boil). Stir egg mixture into rice mixture.
Transfer rice pudding to large nonmetal bowl. Cover and chill until cold, about 30 minutes. (Can be prepared 1 day ahead. Keep chilled.)
Thin rice pudding with more milk, if desired. Spoon into bowls and serve.