Creamy Rice Pudding

I modified this from the Pioneer Woman recipe. If you choose not to use the raisins or liquor and omit the topping (I did) I suggest using ¼ tsp. ginger paste for bite. It is good warm but I set it up in the refrigerator.

Creamy Rice Pudding

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup Raisins (golden Or Regular)

  • ½

    cup Bourbon Or Other Whiskey (optional)

  • 1

    cup Medium Grain White Rice (I used short grain arborio and it was good!)

  • 2

    cups Water

  • 2

    cups Milk (I Used 1%%)

  • 2

    Tablespoons Heavy Cream

  • 1

    Tablespoon Salted Butter

  • Pinch Of Salt

  • 8

    ounces, fluid Sweetened Condensed Milk, More If Needed

  • 1

    tsp Ground Cinnamon

  • 1

    tsp Ground Nutmeg

  • 1

    Tablespoon Vanilla Extract

  • 1

    whole Egg, Beaten

  • Caramel-Pecan Sauce

  • ½

    cup Butter

  • ½

    cup Packed Brown Sugar

  • ½

    cup Light Corn Syrup

  • ½

    cup Chopped Pecans

  • 1

    Tablespoon Bourbon Or Other Whiskey (optional)

Directions

***Be sure to use medium-grain rice (not long-grain.) ***Use a nonstick saucepan if you have one. In a small bowl, combine the raisins and whiskey. Set aside for 1 hour. In a medium saucepan or pot, combine the rice, water, milk, cream, butter, and salt. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage. Note: The rice should be cooked, but there should still be visible creamy liquid; it should not all be absorbed. If the liquid looks like it is absorbing more quickly than this, you can cut this stage to 18-20 minutes. Remove the pot from the stove and add the sweetened condensed milk, cinnamon, nutmeg, and vanilla. Return to low heat for 5 minutes to finish cooking. Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly. Drain the raisins and stir them in. If you'd like the pudding to be a little creamier, stir in a little more sweetened condensed milk. If it's too creamy, return to the stove top and cook for another 3 to 4 minutes. Serve immediately in a small bowl. ***While the rice is cooking for the first stage, make the Caramel-Pecan Sauce: Combine 1/2 cup butter, brown sugar, light corn syrup, and chopped pecans. Heat up the mixture over medium-low heat, then allow to bubbly gently for 5 minutes, or until consistency is like a nice caramel sauce.. Remove from the heat and set aside. Top each portion of rice pudding with some of the Caramel-Pecan Sauce.


Nutrition

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