Monday, November 4, 2013

Creamy Rice Pudding

Creamy Rice Pudding

This creamy leftover rice pudding is not only an easy gluten free dessert; it’s also the perfect way to use up the leftover rice you might have lingering in the fridge.  The luscious, velvety texture is mainly due to the rice starch that releases as it gently simmers with the milk resulting in a thick creamy vanilla scented extravagance.  And during the last few minutes of preparation you’ll be amazed as you witness the transformation of this pudding.  Once you stir in the mixture of beaten eggs, heavy cream and butter the pudding changes color from its vanilla white to a pale golden yellow that belies a rich custard base.  That's when you realize that this little extravagance is rich enough to serve as a holiday dessert. And if the rice pudding itself doesn't do it for you, my next post will show you how to make the easiest ever four-ingredient pumpkin butter that brings the flavor of pumpkin pie to anything you put it on. 

Creamy Rice Pudding
Prep time: 5 min
Cook time: 20 - 25 min

  • 4 cups milk
  • 3 cups leftover cooked rice
  • ½ cup sugar
  • ½ cup raisins
  • 2 eggs
  • 1/4 cup cream
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • 1 tbsp butter
Video Tutorial

  1. Add the rice, milk, sugar and raisins to a medium saucepan
  2. In a separate bowl, whisk the eggs, cream, vanilla and cinnamon until well combined then add 1 tablespoon of butter and set aside
  3. Bring the milk and rice mixture to a slow simmer stirring frequently so the milk doesn't burn.  It will take about 10 minutes to reach a simmering point.
  4. Simmer an additional 10-15 minutes or until the rice mixture starts to thicken, turn off the heat.
  5. Whisk a spoonful of the rice mixture into the egg mixture to temper the eggs so that they don’t scramble then turn the rice mixture back on to the lowest flame and stir in the egg mixture into the pudding well combined and the butter is completely melted. 
  6. Transfer it to a serving dish top with a little more cinnamon and serve warm or allow it to cool to room temperature before refrigerating to chill. 

  1. And a good tip with puddings if you don’t want a skin forming on top is to place a piece of plastic wrap directly on the surface of the pudding.

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