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Rice Pudding
This easy, old fashioned Rice Pudding recipe is the ultimate, comforting dessert.
Yield: 4 servings
Prep: 15 minutesCook: 30 minutesTotal: 45 minutes
Ingredients
1/2 cup golden raisins
1 cup heavy cream, divided
1 whole egg
1 egg yolk
1 1/2 teaspoons vanilla extract
3/4 cup uncooked Arborio rice
3 1/4 cups whole milk
1/4 teaspoon table salt
1/3 cup granulated sugar
1 cinnamon stick
Few grinds fresh nutmeg
Ground cinnamon, for garnishing each portion
Instructions
- Place raisins in a small bowl. Heat a half cup of the heavy cream to hot and pour over the raisins and set aside to plump.
- In a small bowl, beat egg yolk, whole egg, and the vanilla and set aside.
- In a large nonstick saucepan or a small nonstick pot with a tight-fitting lid, place the rice, milk, salt, sugar, cinnamon stick and nutmeg. Bring to hot and starting to bubble but not boiling. Cover, reduce to low.
- After ten minutes of cooking, remove the lid and stir the rice. Cover again and cook ten more minutes. Remove lid and stir again, then cook for five more minutes.
- Remove from heat and stir again. The mixture will be loose at this stage. The texture of the rice should be cooked but not chewy. It should have some texture to it, but will cook further in the next step and soften as it cools. (Be careful not to overcook it.)
- Remove and discard the cinnamon stick.
- Add some of the hot rice mixture to the egg mixture a little at a time, stirring as you add. (This will temper the eggs, so they don’t scramble once you pour them into the hot pudding.) Once tempered, stir back into the hot pudding.
- Add in the raisins along with the cream they were soaked in and stir.
- Turn heat to medium and cook and stir for 3-5 minutes until mixture thickens, then remove from heat.
- Let cool. Once cooled, stir in additional heavy cream until the mixture is creamy and smooth.
- Spoon into serving dishes and sprinkle with ground cinnamon and serve.
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