Info
- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 13 Times
Rice Pudding
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Cookbook
Recipe
What is the matter with Mary Jane?
…It’s lovely rice pudding for dinner again!
A.A. MILNE
I would be delighted with rice pudding again; but then I am not a Victorian child subjected to it with startling frequency.
Yield :
Serves 4
Ingredients
- ½ cup raisins
- 1 cup rice, parboiled, not instant
- 2 cups milk
- ¼ cup granulated sugar
- 1 vanilla bean, split lengthwise
- 2 cups heavy cream
- 2 egg yolks
Directions
1. Combine raisins, rice, milk, sugar, and vanilla bean in a 2-quart soufflé dish. Cook, uncovered, at 100% for 10 minutes. Stir, and cook for 10 minutes longer.
2. Remove from oven. Whisk together cream and egg yolks, and stir into rice mixture.
3. Cook, uncovered, for 1 minute. Stir, and cook for 1 minute longer.
4. Remove from oven and stir. Let sit for 5 minutes before serving. Serve with additional heavy cream.
Notes
For those who like their rice pudding with a baked topping, pour finished pudding into four individual gratin dishes. Heat broiler. Combine ½ cup sugar with 1 tablespoon ground cinnamon. Sift over puddings to coat. Place dishes on a cookie sheet. Put under broiler about 2 minutes, or until the puddings glaze. Allow to cool; refrigerate or serve warm.
© 1987 Barbara Kafka
Nutritional Information
Nutrients per serving (% daily value)
789kcal (39%)
261mg (26%)
1mg (2%)
578mcg RAE (19%)
483mg
39mg
12g
30g
2g
74g
280mg (93%)
105mg (4%)
31g (153%)
51g (78%)
3mg (17%)
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