O. Henry, pass the rice pudding!

This weeks contribution to satisfying mind and stomach comes from a collection of short stories by O. Henry, otherwise known as William Sydney Porter. Like any good story teller the origin of his pen name depends upon the most recent explanation. It is also unclear if the candy bar is an homage to the author but that is not important. What is important is the stories he told. And the food mentioned in the stories he told. You may be familiar with "The Gift of the Magi" about a young newlywed couple who sell their prized possessions to by gifts intended to embellish each others prized possessions. Or "the Last Leaf" which tells of a grizzled old painter who risks pneumonia in order to inspire a young sick painter who is waiting for the last leaf to fall before she succumbs to death herself. In each of these there is a mention of pork chops but I chose to do something sweet since I included bacon last time.

The story I chose from the many included in this collection has to do with a young typewriter who in the process of lamenting summer love in the springtime and copying menus, unwittingly leads her lost love directly to her doorstep. O. Henry's dry sense of humor and self deprecating tone are just a few of the reasons I love reading his work. Also Springtime Ala Carte has so many foods mentioned in it that I probably read this story by the light of the open refrigerator door. From lobster to dandelion greens and from ice cream to boiled cabbage the mere mention of the dishes from Shulenberg's menu kept my hunger in place. Having never made rice pudding I decided to give it a try and was not disappointed. Other than having to stir frequently it was one of the easier recipes I have undertaken. So for your entertainment and gastronomic satisfaction I give you,

Rice Pudding 

As inspired by:

Springtime Ala Carte

By: O. Henry

 

(I used the Americas Test Kitchen recipe but then added cinnamon on my own.)

  Serves 6 to 8

We prefer pudding made from medium-grain rice, but long-grain is perfectly acceptable if that’s what you happen to have on hand.

Ingredients

• 1/4 teaspoon table salt
• 1 cup medium-grain rice (white), or long grain white rice
• 2 1/2 cups whole milk
• 2 1/2 cups half-and-half
• 2/3 cup granulated sugar
• 1 1/4 teaspoons vanilla extract
• 1 tsp cinnamon 

Instructions

1. Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes.

2. Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, 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 a spoon is just able to stand up in the pudding, about 15 minutes longer.

3. Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)