Southern Rice Pudding
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Southern Rice Pudding
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This easy Southern dessert is rich, creamy, and studded with bourbon-soaked raisins and plenty of warm spices.
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Ingredients
- ½ cup raisins
- 1 ½ tablespoons bourbon (or sub with orange juice or rum)
- 4 cups milk whole
- 1 cup water
- 1 cup long-grain white rice
- ½ cup sugar
- 1 cinnamon stick
- ¼ teaspoon salt
- Pinch nutmeg grated
- Pinch ground cloves
- ½ cup heavy cream
- 2 egg large yolks
- 1 ½ teaspoons vanilla extract (use this 2-ingredient homemade bourbon vanilla extract for the best flavor!)
- nutmeg grated nutmeg, ground cinnamon, optional toppings
- cinnamon
- Whipped Cream
Instructions
- In a small bowl, combine the raisins and bourbon. Set aside.
- In a medium saucepan, combine milk, water, rice, sugar, cinnamon stick, salt, grated nutmeg, and ground cloves. Bring to a boil over medium-high heat. Reduce the heat so that the liquid is at a simmer and cook, uncovered, until the rice is tender and the liquid is absorbed, about 40-45 minutes. Stir the pot often, especially towards the end.
- In a small bowl, whisk together the cream, egg yolks, and vanilla extract. Drain off any extra bourbon from the raisins (unless you want a stronger bourbon flavor in your pudding, in which case you can stir that bourbon right into the mixture along with the raisins). Remove the saucepan from the heat and whisk the cream mixture into the rice. Stir in the raisins.
- Serve immediately, or pour into a bowl and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled, and garnish with optional toppings.
Notes
- Recipe adapted from Paula Deen’s Southern Cooking Bible
- Soak the raisins before adding them to the pudding. This softens them, helps them plump, and adds even more flavor.
- Soak the raisins before adding them to the pudding. This softens them, helps them plump, and adds even more flavor.
- If you like a stronger bourbon flavor in your rice pudding, don't strain the raisins before stirring the raisin-bourbon mixture right into the pot of rice.
- If you like a stronger bourbon flavor in your rice pudding, don't strain the raisins before stirring the raisin-bourbon mixture right into the pot of rice.
- Stir the rice very frequently (especially as it gets closer to the end of the cooking time). This will prevent it from sticking to the bottom of the pot and scorching, and will also prevent it from clumping together.
- Stir the rice very frequently (especially as it gets closer to the end of the cooking time). This will prevent it from sticking to the bottom of the pot and scorching, and will also prevent it from clumping together.
- Garnish each serving with a dash of cinnamon or nutmeg, a cinnamon stick, a dollop of freshly whipped cream, or some extra bourbon-soaked raisins.
- Garnish each serving with a dash of cinnamon or nutmeg, a cinnamon stick, a dollop of freshly whipped cream, or some extra bourbon-soaked raisins.
Serve the rice warm or chilled -- whichever you prefer. If storing the rice to serve later, place a piece of plastic wrap on top of the pudding to prevent a skin from forming.
Recipe adapted from Paula Deen’s Southern Cooking Bible
- Serve the rice warm or chilled -- whichever you prefer. If storing the rice to serve later, place a piece of plastic wrap on top of the pudding to prevent a skin from forming.
- Recipe adapted from Paula Deen’s Southern Cooking Bible
Nutrition Information
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Serving
1/8 of the recipe
Calories
300kcal
(15%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
80mg
(27%)
Sodium
131mg
(5%)
Potassium
305mg
(6%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
481IU
(10%)
Vitamin C
1mg
(1%)
Calcium
176mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 300kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 131mg | 5% |
| Potassium | 305mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 176mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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