Creamy Custard-Style Rice Pudding
Ingredients:
1 cup white rice (short-grain or medium-grain)
2 1/2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 teaspoon vanilla extract
1/2 cup raisins (optional)
Fresh fruit or extra cinnamon for garnish (optional)
Directions:
Cook the Rice:
In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
Prepare the Pudding Mixture:
In a large saucepan, combine the milk, heavy cream, granulated sugar, brown sugar, salt, cinnamon, and nutmeg. Heat over medium heat until the mixture is hot but not boiling.
Mix Eggs and Vanilla:
In a small bowl, whisk together the eggs and vanilla extract.
Combine Rice and Milk Mixture:
Add the cooked rice to the hot milk mixture, stirring well to combine.
Gradually add a small amount of the hot milk mixture to the egg mixture, whisking constantly to temper the eggs. This helps prevent the eggs from curdling.
Cook the Pudding:
Slowly pour the tempered egg mixture into the saucepan with the rice and milk mixture, stirring constantly.
Continue to cook over medium heat, stirring frequently, until the pudding thickens and coats the back of a spoon, about 10-15 minutes.
Add Raisins (Optional):
If using raisins, stir them in during the last few minutes of cooking.
Cool and Serve:
Remove from heat and let the pudding cool slightly. It will continue to thicken as it cools.
Serve warm or chilled, garnished with fresh fruit, a sprinkle of cinnamon, or additional raisins if desired.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: Approximately 250 kcal per serving (based on 6 servings) | Servings: 6
