COLD RICE PUDDING RECIPE - FOOD.COM
Serve this pudding cold, or at room temperature, several hours after it has sat, to thicken, if you find the process, a little tricky at first, double the batch, the stellar process works every time, and I even eat it for breakfast. You can omit the vanilla bean, and add some extract at the end; that being said, the specks in the white pudding are beautiful, and the flavor is better. Do not omit the raisins, they plump up in the pudding as it cool, and make for a fine addition. Note: I have never made this with low fat additions.
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put milk, sugar, and a pinch of salt into a mixing bowl or container. Split and scrape in the vanilla and its pod. Whisk well. Set aside for at least an hour at room temperature, preferably more, or up to overnight in the refrigerator. Retrieve the pod and save it for sugar. Strain the mixture into a 6-8-cup saucepan. Add the rice.
- Bring the mixture to a simmer, stirring almost continuously, simmer, uncovered, for about half an hour, while the mixture is loose, it's okay to stop stirring it, as it reduces, it will begin to stick, so stir it often, lowering the heat as needed, and cooking till thick. The rice will still be underdone. Add some water, cook, until thick again, taste, add more water, and continue cooking, until the mixture is thick and done, and edible, it should not be too al dente, but it is okay, if a few grains, are still "to the tooth".
- Sometime while its cooking, beat together the eggs and half and half till smooth.
- When the rice is done, strain it over the preparation, and cook, over medium, or medium-low heat, for about 8-10 minutes, or until it has thickened, without boiling, like for a custard.
- Remove from heat, and stir in the raisins.
- Chill six hours or overnight before serving, or save at room temperature, for serving in the afternoon.
Nutrition Facts : Calories 732.6, FatContent 31.4, SaturatedFatContent 18.4, CholesterolContent 232.3, SodiumContent 260.2, CarbohydrateContent 96.2, FiberContent 1.1, SugarContent 48.6, ProteinContent 19.1
CREAMIEST RICE PUDDING RECIPE | ALLRECIPES
OK, so it's a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it's worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.
Provided by BONNIE Q.
Categories Desserts Custards and Puddings Rice
Total Time 8 hours 0 minutes
Prep Time 10 minutes
Cook Time 1 hours 15 minutes
Yield 1 - 9x13 inch dish
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
- In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
- When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 227.9 calories, CarbohydrateContent 37.7 g, CholesterolContent 59.8 mg, FatContent 4.7 g, FiberContent 0.2 g, ProteinContent 8.3 g, SaturatedFatContent 2.5 g, SodiumContent 134.8 mg, SugarContent 24.7 g
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