Rice Pudding With Cream Recipe

Name: Rice Pudding With Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine the rice, water, and salt in a large saucepan and simmer for 3 minutes.
2
Add the sugar and milk and bring to a slow simmer over low heat; stirring occasionaly.
3
Cook, uncovered 30 minutes or until the milk is absorbed; cool.
4
Soak raisins in water until plump.
5
Preheat the oven to 300 degrees; butter a 1 1/2 quart baking dish.
6
Whisk the egg yolks with cream and vanilla; combine with the cooled rice and mix well. Drain raisins and mix with rice.
7
Turn into baking dish and sprinkle with cinnamon.
8
Bake, uncovered until edges are set, but still creamy inside--25 minutes.
9
Gently heat 1 cup heavy cream until lukewarm, pour over the top.

952

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup long grain rice, 2 cups water, 1 teaspoon salt, 3/4 cup granulated sugar, and more.

Yes, Rice Pudding With Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rice Pudding With Cream

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