← Back to Search Results
baking American
The Best Rice Pudding Recipe-18423

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

This can be habit-forming.

Yield: 6 servings

Ingredients

  • 1 cup water
  • ½ cup short or medium grain white rice
  • ½ vanilla bean, split
  • ¼ teaspoon salt
  • 2 cups milk
  • 1 cup heavy cream
  • ½ cup sugar
  • 2 eggs
  • ½ cup raisins or dried sour cherries
  • ¼ teaspoon ground cinnamon

Directions

• 1. Bring the water to a boil in a 2-quart saucepan. Add the rice, vanilla bean, and salt. Cook 10 minutes.

• 2. Add the milk and cook over very low heat until the rice is tender, about 10 minutes.

• 3. Preheat the oven to 350°F. Lightly butter a 1½-quart shallow baking dish.

• 4. In a small bowl, combine the cream, sugar, and eggs, then fold into the rice mixture. Remove the vanilla bean and pour the rice mixture into the buttered baking dish. Sprinkle with cinnamon.

• 5. Place the baking dish into a larger baking pan in the oven. Pour boiling water into the larger baking pan to a depth of 1 inch. Bake 30 to 45 minutes, or until the pudding is firm and the top surface is golden brown. Cool to room temperature on a wire rack. Serve at room temperature or refrigerate, covered, to serve chilled.


© 1991 Bonnie Tandy Leblang and Joanne Lamb Hayes
 

Nutritional Information

Nutrients per serving (% daily value)

370kcal (18%)
173mg (7%)
44g
1g
19g (29%)
0g
11g (56%)
6g
1g
133mg (44%)
28g
7g
23mg
265mg
224mcg RAE (7%)
1mg (1%)
137mg (14%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
martin-yans-china Martin Yan's China
by Martin Yan
the-provence-cookbook The Provence Cookbook
by Patricia Wells
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
living-raw-food Living Raw Food
by Sarma Melngailis
lucid-food Lucid Food
by Louisa Shafia
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?