Rice pudding with cream

Yield: 1 Servings

Measure Ingredient
1 cup Long-grain rice
2 cups Water
1 teaspoon Salt
¾ cup Sugar
3 cups Milk
½ cup Raisins
3 \N Egg yolks
1 cup Cream, light or heavy,
\N \N Depending on how rich you
\N \N Want pudding
2 teaspoons Vanilla extract
\N \N Nutmeg or cinnamon
1 cup Heavy cream [light or heavy,
\N \N Or even just half-and-half]

Combine rice, water, & salt in saucepan & simmer 3 minutes. Add sugar & milk & bring to a slow simmer over low heat, stirring occasionally.

Cook, uncovered, 30 minutes, or until the milk is absorbed. Cool. If you are very greedy, you can stop right here. You have an edible, creamy rice pudding; stir in the cream & heat it a bit longer for best quickie results. Soak raisins in water until they are plump.

Preheat oven to 300. Butter a 1½ quart baking dish. Whisk egg yolks with cream & vanilla. Combine with cooled rice & mix well.

Drain the raisins & mix with rice. Turn into baking dish & sprinkle with nutmeg or cinnamon. Bake, uncovered, until set at edges but still creamy inside (about 25 minutes). Gently heat (microwave) 1 cup heavy cream to lukewarm & pour on top. You can leave the nutmeg off the pudding & stir it into the cream, with a little vanilla.


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