Ice cream is a great cold summer time dessert but I think a cold, creamy rice pudding can be just as good and today on cooking at home we'll be making a simple stovetop version and garnishing it with sliced nectarines and toasted salted almonds.
4 Cups milk
1 Cup medium grain white rice
½ Cup light brown sugar
1 large egg
1 tsp vanilla extract
½ tsp ground cinnamon
Handful of sliced almonds
Tbs of melted butter
The proportions for this are 4 cups of milk to 1 cup medium grain white rice so go ahead and add 4 cups of milk to a heavy bottomed stainless steel pot with a firmly packed 1/2 Cup light brown sugar and 1 cup of rice, stir that together and bring it up to a gentle simmer, it'll take about 20 minutes to cook.
While you're keeping your eye on that, crack a large egg into a medium size mixing bowl and add 1/3 cup milk, 1 tsp vanilla extract and 1/2 tsp ground cinnamon and whisk it up.
Once the rice is nice and soft to the tooth, use a ladle to add some of the hot rice liquid to the bowl with the egg mixture, stir that together to temper the egg and then pour that back into the pot with the rice, stir it in and cook it along for 2 to 3 minutes to thicken up and cook the egg.
Transfer that to a large shallow container and place that into the fridge, uncovered, to cool down.
At some point you can toast a handful of sliced almonds in a Tbs of melted butter until golden brown and then season them with salt to taste and take them out of the pan to cool.
Then serve the rice pudding cold with sliced nectarines and toasted salted almonds right on top.