Mrs. Donovan’s 60-year-old recipe is a St. Patrick’s Day hit requested throughout the year by food connoisseurs of things called Irish.
This rice pudding is versatile enough to be a hit at a luncheon, bridge party or at the evening dinner table. It also can be prepared in advance. If friends or neighbors have been asked to stop in for dessert, this pudding and sauce combination is sure to please.
Served after being chilled in the refrigerator, Mrs. Donovan's Irish rice pudding, featuring Bridget's caramel sauce, is a soothing pool party dessert that refreshes on a hot day.
The combination of rice pudding, a standard dessert with a long history, and this special "tipsy" caramel sauce, is a win-win menu item.
First, the Irish Rice Pudding
Mrs. Donovan’s pudding is relatively simple to make. Here are the ingredients:
- 4 cups of milk
- 1 tsp of vanilla
- 2/3 cup of heavy cream
- 2/3 cup of arborio or short grain rice
- 2/3 cup of sugar
- 1/2 cup of golden raisins, plumped in hot water, then drained (or dried cranberries)
- 1/2 cup of Irish cream liqueur
- 2 eggs, beaten
- 1 tsp of cinnamon
- 1 tbs of lemon zest
Next Is Bridgid’s Caramel Sauce
This is the part that goes over-the-top on calories. But what would an Irish pudding be but wicked. Here are the ingredients:
- 1/2 of cup sugar
- 4 tbsp of butter, cut into small pieces
- 1/4 cup of heavy cream
- 1/4 cup of Irish cream liqueur
The Work Begins
In a large saucepan over medium heat, combine the milk, vanilla, and cream. Bring to a boil. Stir in the rice and sugar. Reduce heat to simmer. Cook for about 30 minutes, stirring frequently, until the rice is tender.
Preheat the oven to 325°F. Butter a 9x9-inch baking dish.
In a small bowl, combine the Irish cream liqueur and the eggs. Whisk thoroughly, stir in the raisins, and add all of this to the rice mixture. Pour the mixture into the prepared pan and sprinkle with cinnamon and lemon zest.
Bake for 1hour and 15minutes, or until the custard is set. Cool for 15 minutes. (To prepare ahead of time, bake for 60 minutes when prepared, then reheat for 15 minutes when ready to serve.)
In a small saucepan over medium heat, heat the sugar until it begins to caramelize. Remove it from the heat and gradually whisk in the butter and cream until smooth. Stir in the Irish cream liqueur. Spoon the sauce over the pudding.
Bridgid, the late Mrs. Donovan's youngest daughter, wishes the cook the luck o' the Irish!
SOURCE: Mrs. Donovan, who has been deceased for many years, was the landlady when a close friend of the author was a student in New York. The friend is now 80 years old so the recipe could actually be more than 60 years old. (The daughter, Bridgid, is more than 80 years old.)
Rosemary E. Bachelor - Rosemary Bachelor, a prize-winning journalist, has had a career as an editor, feature writer, magazine publisher and author. Her latest ...
