SPOTTED PUP

SPOTTED PUP  is a great dessert for any meal and so easy to prepare.

2 cups water
1 cup rice
Handful of raisins
¼ cup molasses or sugar
Cinnamon to taste
1 tablespoon vanilla
1 tablespoon rum may be added to become rum raisin pup pudding which is very good during cold months.

Put everything in the pot after water begins to boil; stir frequently until water is absorbed by the rice.  While we use 2 cups water per 1 cup dry rice.  Cover and lower the temperature to simmer. White rice usually takes 20 minutes.

Good by itself or add a topping such as pecan or cashew nuts, fruit such as peaches will make a good topping.  Some cooks will use milk and egg though original chuckwagon cooks made due, but spotted pup is much like rice pudding.

 

Rice Pudding: 

Ingredients

• 2 1/2 cups (600 ml) of whole milk
• 1/3 cup (66 grams) of uncooked short grain white rice
• Pinch of salt
• 1 egg
• 1/4 cup (50 grams) dark brown sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of cinnamon
• 1/3 cup (40 grams) raisins

Method

1 In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.


3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.   photo by friends eat:

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