Rice Pudding
This is a custard type of rice pudding. You can halve the recipe for a smaller batch.
Rice Pudding
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
12
servingsPrep time
10
minutesCooking time
40
minutesThis is a custard type of rice pudding.
Ingredients
- Rice
2 cups rice
4 cups water
- Pudding
1 cup heavy cream
4 cups whole milk
2/3 cups sugar
1/4 tsp nutmeg
1/2 tsp cinnamon
1 egg
Raisins if you feel like going down that path.
Directions
- Cook Rice
- Add rice and water. Bring to a boil. Cover and simmer about 20 minutes.
- Set aside.
- Pudding
- In large sauce pan, combine milk and heavy cream.
- This would be when you would add as many raisins as you want.
- Bring to a boil, stirring frequently.
- Add in nutmeg and cinnamon. Sifting would be best, but just stir until there are not any clumps.
- Add in sugar and cook until dissolved.
- Add rice to milk.
- In small bowl, beat egg.
- Temper the egg with the rice and milk mixture.
Add a little bit at a time to the beaten egg to gently bring the temperature of the egg up. - Add the warm egg mixture back into the milk and sugar.
- Bring the mixture back to a boil.
- Boil 3-5 minutes or until thickened. Stir constantly.
- Remove from heat and let cool slightly if you like warm desserts, or cool completely if you don’t.
Notes
- To store: press a piece of plastic wrap directly to the surface of the pudding. This keeps a skin from forming and keeps it soft. Refrigerate
