Rice Pudding
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
5 cups
Whole Milk1 tsp
Salt1 cup
White Sugar (granulated)1 cup
Vanilla Extract1 cup
Heavy Cream2 tbsps
ButterDirections:
1
In a medium, heavy-bottomed saucepan, add milk, rice and salt
2
Cook the rice at a low simmer until the rice is tender, do not boil
3
Once you achieve "simmer," the rice should take around 20 to 30 minutes to be ready, depending on your cooker
4
Taste the rice to make sure it is tender
5
Remember to keep stirring so the rice doesn't stick to the bottom
6
Once the mixture has cooked, remove from heat and add sugar, vanilla, raisins and egg yolks
7
Keep stirring to incorporate all of the flavors, then let it sit for about 10 minutes
8
The sugar and vanilla will infuse very quickly, giving a flowery aroma
9
Add the heavy cream and butter, mixing them well together in the saucepan
10
Spoon into ramekins or individual serving bowls
11
Rice pudding can be served warm, room temperature or chilled
12
This particular recipe benefits from setting overnight in the refrigerator
13
Sprinkle with cinnamon, if desired