Creamy Stove-Top Rice Pudding
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Creamy Stove-Top Rice Pudding calories by ingredient
Introduction
The BEST Rice Pudding/Stove Top The BEST Rice Pudding/Stove TopNumber of Servings: 8
Ingredients
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1 3/4 cups plus 2 tbsp water
1/2 cup plus 3 tbps Rice
1/2 tsp salt
2 tbsp unsalted butter
1/2 cup raisins
1 cup milk
1 cup whipping creaam
4 large eggs
7 tbsp sugar
1 tsp nutmeg
1.5 tsp vanilla
Directions
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.
Member Ratings For This Recipe
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