More To Life Than Bacon – Debby Bent’s Rice Pudding

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In 1916, Mabel Steele went to teach school at the ripe old age of 18, in extremely rural Colorado. The community consisted of three families who made their living raising trout for restaurants in Denver. She had to learn to maintain disciple when some of the students were bigger than she was.
I suspect it was an eye-opener to a very self-confident, albeit naive young woman.
One of Mabel’s fond memories of that time is:

Debby Bent’s Rice Pudding

“Put into a large size, buttered baking dish (no use making a small amount, as you’ll just wish for more) about two quarts of milk. Add a cup of rice. Put in a slow oven for four hours or so.
Occasionally stir, as a thick ‘skin’ will form – stir this into the pudding.
After cooking almost to the end of the time, add no more than a half a cup of sugar and two teaspoons of vanilla and stir again.”

Ed: Slow Oven = about 300°F
No raisins. No eggs (I don’t want rice custard). I’m a purist. It works for me.

BBPB

Beer & Bacon Pecan Bars
Combining my love of pecans and bacon.
Add beer, and what’s not to like?

For the crust:
  1 stick + 2 tbsp (10 tbsp) unsalted butter
  2 cups flour
  1/4 cup brown sugar
  1/2 tsp salt
  2 tbsp water

For the filling:
  1 cup stout
  1 stick butter
  2 cups chopped pecans
  2 cups brown sugar (light?)
  1/2 cup light corn syrup
  1/4 heavy cream
  2 eggs
  5 strips bacon, cooked and chopped

Preparation:
  Preheat oven to 350°
  In food processor, a flour, 1/4 cup brown sugar, salt
  Pulse to combine
  Cut butter into cubes, add to food processor
  Process until butter is mixed in
  Add water and process to combine
  Add more water 1 tsp at a time if there is undampened flour

  Line 9×13 baking pan with parchment paper (easier to remove from pan)
  Dump the mix into the pan. Press into bottom of pan in one even layer

  Bake at 350° for 12 minutes or until light golden brown.
  Allow to cool thoroughly

  In pot over medium heat, add stout, cook until reduced by half
  Add butter, stir until melted
  Remove from heat
  Add sugar, pecans, cream, corn syrup & stir until melted
  Once mixture cools to room temperature, add eggs and stir to combine
  Pour filling over crust, sprinkle with chopped bacon
  Bake at 350° until fill no longer jiggles when you gently shake pan, about 24-30 minutes
  Let cool and cut into bars

h/t The Beeroness

Bonus Recipe

Homemade Ketchup

  6 oz can tomato paste
  1/4 cup honey or agave syrup
  1/2 cup white vinegar
  1/4 cup water
  3/4 tsp salt
  1/4 tsp onion powder
  1/8 tsp garlic powder

Combine in medium saucepan over medium heat until smooth.
When it comes to a boil, reduce heat, simmer 20 minutes, stirring often.
Remove from heat, cover, let cool. Chill and refrigerate in container.

h/t Everything Kitchen & Cooking

3 Replies to “More To Life Than Bacon – Debby Bent’s Rice Pudding”

    1. The best rice pudding I’ve found is in Greek diners (real ones, with a Greek cook).
      Many recipes call for several eggs, but some Greek recipes lack eggs or just call for egg yolks. The whites would probably be more ‘binding’ than the yolks, but not as rich. Most commercial RP is over-sweet IMO.
      I guess raisins are a matter of personal preference. I also sprinkle a bit of cinnamon on top.

  1. The ketchup recipe is a great base for tinkering with other flavors: – cayenne pepper, small amount of horseradish (unless you want cocktail sauce), ginger, clove, etc. Might even try maple syrup in lieu of honey/agave. Touch of parmesan cheese, anyone?

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