Creamy Stove-Top Rice Pudding
- Number of Servings: 8
Ingredients
1 3/4 cups plus 2 tbsp water1/2 cup plus 3 tbps Rice1/2 tsp salt2 tbsp unsalted butter1/2 cup raisins1 cup milk1 cup whipping creaam4 large eggs7 tbsp sugar1 tsp nutmeg1.5 tsp vanilla
1. Bring water rick and salt to a simmer in an uncovered, medium-sized saucepan over medium-high heat. Cover the pan and simmer over low heat until the rice is tender, about 15 minutes. The water should be completely absorbed by the rice.
2. Remove the pan from the heat and stir in the butter and the raisins. Cover the pan and allow the rice to sit while you prepare the custard.
3. In a heavy large saucepan, vigorously whisk the milk, cream, eggs, sugar, and nutmeg until well blended.
4. Cook the mixture over low heat, whisking constantly, until it is thick enough to coat the back of a wooden spoon, 10-15 minutes. (The time may vary considerably depending on the pan and the stove.) Immediately remove the pan from the heat, stir in the vanilla, and then add the rice by large spoonfuls, stirring gently after each addition. (If the pudding should curdle before adding the rice, place it in a blender and blend on low speed until smooth, 5-10 seconds. Then pour the custard into a large bowl and add the rice).
5. Allow the pudding to sit for 30 minutes, then cover and refrigerate until ready to server. It can be served warm or cold.
Serves 8.
From "All Butter, fresh cream, sugar-packed, no-holds-barred, Baking Book" by Judy Rosenberg. Definitely NOT a low-calorie cook book, but delicious.
Number of Servings: 8
Recipe submitted by SparkPeople user PIANO_DAN.
2. Remove the pan from the heat and stir in the butter and the raisins. Cover the pan and allow the rice to sit while you prepare the custard.
3. In a heavy large saucepan, vigorously whisk the milk, cream, eggs, sugar, and nutmeg until well blended.
4. Cook the mixture over low heat, whisking constantly, until it is thick enough to coat the back of a wooden spoon, 10-15 minutes. (The time may vary considerably depending on the pan and the stove.) Immediately remove the pan from the heat, stir in the vanilla, and then add the rice by large spoonfuls, stirring gently after each addition. (If the pudding should curdle before adding the rice, place it in a blender and blend on low speed until smooth, 5-10 seconds. Then pour the custard into a large bowl and add the rice).
5. Allow the pudding to sit for 30 minutes, then cover and refrigerate until ready to server. It can be served warm or cold.
Serves 8.
From "All Butter, fresh cream, sugar-packed, no-holds-barred, Baking Book" by Judy Rosenberg. Definitely NOT a low-calorie cook book, but delicious.
Number of Servings: 8
Recipe submitted by SparkPeople user PIANO_DAN.
Nutritional Info Amount Per Serving
- Calories: 272.2
- Total Fat: 16.7 g
- Cholesterol: 155.9 mg
- Sodium: 207.7 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 0.5 g
- Protein: 5.5 g
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