Creamy Rice Pudding

  • Creamy Rice PuddingWhen your Dad comes into town, and one of his favorite desserts ever (besides a Classic Carrot Cake with Cream Cheese Frosting) is rice pudding, you wipe aside the memory of a horrible version you made in 2004 and try again.  (The memory is blurred around the edges, but it involves something like a tasteless block of rice- kind of like a bar.  A barfy rice bar.)
    But that was then and this is now, and this recipe was a hit… especially with a little bit of cream poured over the top right before serving (Dad’s way of doing it).
    (Note- I think rice pudding is gross, but when it comes to dessert, it’s not all about me.)

    Rice Pudding That Isn’t Gross For Those Who Actually Really Like Rice Pudding:

    3/4 cup uncooked white rice

    2 cups milk, room temperature (divided into 1 1/2 cups and 1/2 cup)

    1/3 cup sugar

    1/4 teaspoon cinnamon

    1/4 teaspoon salt

    1 egg, lightly beaten

    1/2 cup golden raisins

    1 tablespoon butter

    1/2 teaspoon vanilla extract

    1.  In a medium saucepan, bring 1 1/2 cups water to a boil and then stir rice in.  Reduce heat to low, cover saucepan, and simmer for 20 minutes.  Fluff cooked rice with a fork.
    2. Add 1 1/2 cups milk, sugar, cinnamon and salt to rice in saucepan.  Cook uncovered over medium heat until thick and creamy, stirring every few minutes or so for 12 – 15 minutes.
    3. Stir in remaining 1/2 cup milk, beaten egg and raisins, and cook for 2 minutes, stirring constantly.
    4. Remove from heat and stir in butter and vanilla; serve slightly warm or at room temperature.

    Tips:

    • Thick or thin?  How you like your rice pudding is up to you, of course, so cook for more or less time in step 2.  (If you like really dense, cook for up to 20 minutes… if you like a bit thinner, cook for 12 minutes.  Note that the pudding will thicken when it cools, so the consistency in the pan is runnier than the end result.)
    • Golden raisins can easily be swapped with regular raisins, or omitted completely.  Your call.
    • Cinnamon is yummy and is really subtle in this recipe- feel free to add 1/2 teaspoon instead of 1/4 if you want to make more of a statement.
    • Garnishes can include a bit of cream (plain or whipped), maybe a few berries, or even a sprinkling of cinnamon sugar.  (Go crazy and add coconut milk with toasted coconut on top.)
    • Freeze-friendly?  You betcha.  I stored in little plastic ziploc bags and thawed in the fridge… then warmed up in a serving bowl for a few seconds to take the chill of the fridge off.
    • Yes, this recipe is gluten-free… enjoy!

     

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    May 15th, 2012 | More Sweets Please | No Comments | Tags: ,

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