Old Fashioned Rice Pudding
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ΒΎ cup rice (see note 1)
- 1 Β½ cups water
- ΒΌ teaspoon salt
- 2 cups milk (divided)
- β cup granulated sugar (or light brown sugar)
- 1 teaspoon pure vanilla extract
- ΒΌ teaspoon ground cinnamon
- Β½ cup golden raisins (optional)
- 1 egg yolk
- 1 tablespoon unsalted butter
Method
- In a saucepan, combine water with rice and salt, and bring to a boil. Cover with a lid, and turn the heat down to the lowest setting possible. Cook for 15 minutes or until all of the water is absorbed.
- Remove the lid, add 1.5 cups of milk and sugar, and stir together. Turn the heat up to medium and cook and stir for 10 more minutes or until the mixture is creamy and no longer watery.
- In a small bowl, whisk together the remaining milk with egg yolk and vanilla extract. Add the mixture to the rice pudding along with the raisins and cinnamon, keep stirring, and cook for 2 more minutes. Lastly, stir in the butter.
- Remove from heat, and serve warm.