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