Rice Pudding
User Reviews
5
Rice Pudding
Description
Rice Pudding uses short-grain white rice cooked slowly in milk sweetened with sugar and salted lightly to develop a tender consistency and creamy texture. The slow simmer allows rice to soften fully and the mixture to thicken without sticking, while frequent stirring prevents scorching.
After cooking, a mixture of egg yolks and remaining milk is temperately incorporated to enrich the pudding, followed by heavy cream and vanilla to enhance creaminess and flavor. Heating gently further thickens the pudding until it coats the back of a spoon, indicating proper consistency.
Each serving is finished by swirling a cinnamon and brown sugar topping to balance the mild pudding with warm spice and subtle sweetness. This dessert can be served warm or chilled according to preference.
Choosing a rice like Arborio improves creaminess due to higher starch content. For an even smoother texture, an immersion blender may be used after cooking.
Ingredients
- 1 cup short-grain white rice uncooked
- 4 cups milk divided, whole
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 2 egg large yolks
- 1/4 cup heavy cream
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- In a medium saucepan, combine the rice, 3 cups of the whole milk, sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to low and simmer the rice pudding, stirring frequently, until the rice is tender and the mixture thickens, about 30-35 minutes.
- In a small bowl, whisk together the remaining 1 cup of whole milk and the egg yolks until smooth.
- Gradually pour the egg mixture into the saucepan with the rice pudding, stirring constantly to prevent the eggs from scrambling.
- Continue to cook the rice pudding over low heat, stirring constantly, until it thickens further and coats the back of a spoon, about 5-7 minutes.
- Remove the saucepan from the heat and stir in the heavy cream and vanilla extract.
- In a separate small bowl, mix together the brown sugar and ground cinnamon.
- Spoon the rice pudding into individual serving dishes and swirl the cinnamon-brown sugar mixture into each serving.
- Allow the rice pudding to cool for about 15 minutes before serving. The pudding will continue to thicken as it cools.
Notes
- Arborio rice is recommended for its high starch which creates creamier pudding.
- Using half-and-half or mixing whole milk with heavy cream can make the pudding richer.
- To achieve a smoother consistency, consider blending the pudding with an immersion blender after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 96mg | 32% |
| Sodium | 169mg | 7% |
| Potassium | 312mg | 7% |
| Fiber | 0.5g | 2% |
| Sugar | 34g | 68% |
| Vitamin A | 496IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 233mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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