Rice Pudding With Cream
"This is my husband's favorite rice pudding.
He will sometimes eat a bowl for his meal.
This is what you call real comfort food.
The recipe was one from the Saint Mary, Georgia library."
photo by Chef Mommie
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 cup long grain rice
- 2 cups water
- 1 teaspoon salt
- 3⁄4 cup granulated sugar
- 3 cups milk
- 1⁄2 cup raisins
- 3 egg yolks
- 1 cup whipping cream
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1 cup heavy cream, for the top
directions
- Combine the rice, water, and salt in a large saucepan and simmer for 3 minutes.
- Add the sugar and milk and bring to a slow simmer over low heat; stirring occasionaly.
- Cook, uncovered 30 minutes or until the milk is absorbed; cool.
- Soak raisins in water until plump.
- Preheat the oven to 300 degrees; butter a 1 1/2 quart baking dish.
- Whisk the egg yolks with cream and vanilla; combine with the cooled rice and mix well. Drain raisins and mix with rice.
- Turn into baking dish and sprinkle with cinnamon.
- Bake, uncovered until edges are set, but still creamy inside--25 minutes.
- Gently heat 1 cup heavy cream until lukewarm, pour over the top.
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Reviews
-
We LOVED this pudding and couldn't stop eating it! I added a splash of cardamon to mine along with the cinnamon. Can we say supersensational? Thanks Sharon. Into my file it goes for safe keeping! -
I have never made rice pudding before. I had rice left over from another recipe (about 3 cups) and my mother in-law suggested that I make rice pudding. I looked up the recipe and made it. We just ate a bowl and it was ABSOLUTELY FANTASTIC!!! Great call on the cream on before you eat. -
Thank you Sharon for this wonderful rice pudding recipe. I have never added heavy cream to one after it comes out of the oven, but I did as I was told and it was sooooo tasty. We couldn't wait to sample it, so we had a big bowl BEFORE supper. We both loved it--nice flavor and the cream---ohhhhh! It just floated in and out of the rice. Yummy! -
Best, best, best rice pudding I ever ever ever had! I also did not add the cream after baking.. So yummy, I want to make more right now. Thanks for the great recipe.
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This is the best rice pudding! It was easy to make, but it took the rice about 45 minutes to absorb the liquid. I also added extra raisins, because i love them. I did not add the cream at the end either. It was rich and creamy enough for me. A keeper! Thanks for posting, Rose of Sharon. Sue
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