22 March, 2012  |   2 Comments

Joy the Baker’s Cinnamon Sugar Rice Pudding

This internet brings so many more people in the world together.

This internet finds you more of your people.

Being connected to bazillions of people at once opens the opportunity for me to find so, so many better people than before.

More people,
your people,
better people.

This brings us to Joy the Baker.

Thanks to the internet, I met Joy.
I liked her right away because she was
cool,
wry and
real.

Cool, wry and real also fit Joy when I moderated her panel for the Foodbuzz Festival last year.

And then she came in to present official work stuff to my team at work.

When she presented, she was mid-book tour, high off of the experience of cooking in the French Laundry test kitchens. Check out her gloriously inspiring video.

Still, Joy remains cool, wry and real.
And yet, cool, wry and real is everything rice pudding is not.

But it’s comforting.
And delicious.
And sometimes that’s just what you want.

Joy the Baker’s Cinnamon Sugar Rice Pudding

Joy the Baker cookbookIngredients
2 cups water
1 teaspoon orange zest
1/4 teaspoon salt
1 cup long-grain jasmine rice
3 cups whole milk
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter

For the topping
1 teaspoon cinnamon
3 tablespoons granulated sugar

Directions
Put the 2 cups of water in your fairly large saucepan over medium heat and bring to a boil. Then add orange zest, salt and rice and mix. Bring it back to a boil, cover it and turn heat down low. Cook the rice for 15 minutes, or until all the liquid is absorbed and it looks like cooked rice.

Dump the rice mix into a large bowl.

In the same large saucepan, heat up 3 cups whole milk (we used 1 1/2 whole, 1 1/2 rice milk) and the 1/2 cup sugar and the teaspoon of cinnamon. While it’s heating, put 1 teaspoon cinnamon and 3 tablespoons granulated sugar (not Baker’s sugar) in a small lidded container and shake until combined. Any extra you have can be saved for cinnamon toast.

After the sugar, cinnamon and milk are warmed and incorporated, add the rice mixture to the milk, sugar and cinnamon mixture. Don’t let it come to a boil, just keep it simmery. Keep stirring to release the starches from the rice for about 20 minutes until it’s thickened. Let cool a bit before serving. Spoon into individual bowls and sprinkle the cinnamon sugar over the top of the rice pudding. Rawr.

(Do I seem tense right now? It might be that for the past thirty hours, Nora Lea has been weeping, because she’s already had two big bowls and wants one more.)

For only about eleven dollars or so, you can have your very own cookbook. Joy the Baker Cookbook: 100 Simple and Comforting Recipes. My girls love the pretty lady on the cover. And I think you will too.

Thanks internet, I hope to keep you around.


2 thoughts on “Joy the Baker’s Cinnamon Sugar Rice Pudding

  1. 1
    Amy says:

    The Internet really is the best that way, isn’t it? Joy is amazing. I’m mildly obsessed with her (and her podcast).

  2. 2
    cindy p says:

    Where and when does the butter come in, it doesn’t say here

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