Extra Creamy Rice Pudding
This is not the rice pudding that grandma made. This version feels….intentional, whereas in the past rice pudding was often made as a way to use up leftover rice. The vanilla scented rice and the whipped cream make it a dessert that’s worthy of your holiday table!
Extra Creamy Rice Pudding
- Yield: Serves 4
Ingredients
Units
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- 1 1/2 cups whole milk
- 1 tsp vanilla extract
- 3/4 cup long grain rice, rinsed
- 2 cups heavy cream, divided
- 1/3 cup sugar
- 1/4 tsp salt
- 1 egg, beaten
- 1/2 cup golden raisins
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp butter
Instructions
- Â Add the milk and vanilla to a medium sized saucepan and bring to a boil, add the rinsed rice and reduce to a simmer. Cook until the rice is tender and the milk has been absorbed, 15-20 minutes.
- Remove the rice from the heat and add in 1 1/2 cup heavy cream, sugar and salt. Return to medium heat and cook until thick, approx. 10-12 minutes.
- Add remaining 1/2 cup cream, egg, raisins, cinnamon, nutmeg and butter, cook for an additional 2 minutes, serve drizzled with maple syrup if desired.
- Category: Baking, recipes
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