Classic Rice Pudding
Take water and a half a cup of uncooked long-grain rice
Little bit of cinnamon, the perfect warming spice
Just enough of sugar that will make it slightly sweet
Milk and some vanilla makes your puddin’ nice to eat!
You will also need the yolk of one egg and some butter
You can add some dried fruit too, of one kind or another
Place the rice and water (and some salt) into a pot
Bring to boil, reduce to low, and stir, but not a lot
Now you cover with a lid and cook until it’s tender
But only for a little while, so don’t go on a bender!
After 20 minutes check, and then move off the heat
Sprinkle sugar, pour the milk, and stir with whisk real neat
Put the pot back on the stove, and bring the heat up slowly
Stirring rice and milk until it’s creamy and cooked wholly
After some 10 minutes, your pudding’s nice and thick
Remove from heat, add flavourings, then give that spoon a lick
Make sure that it tastes just right, add more of what you need
Sugar, salt, or cinnamon, it’s up to you, indeed!
Now very quickly whisk in yolk, and make sure that it’s smooth
Stirring fast a minute now, you’re in the pudding groove
If you’re nervous about this part, let next step be your guide
Stir egg yolk and some pudding in a bowl set on the side
This is what’s called “tempering”, you make cold things turn warm
Now add the yolk and pudding into pot, it does no harm!
Then add the butter and the fruit, you’re very nearly done
Transfer into serving dish, to soon serve everyone
Let it cool a little bit, then cover, stick in fridge
If you want to taste a bit, go on, just have a smidge!
Once the pudding has been chilled, now make it look real nice
On the top, quite liberally, some sugar or more spice
You see the dish that every home has made for decades now
If you’ve never made it, well, this poem showed you how!