Sweet Corn And Rice Pudding Recipe

Name: Sweet Corn And Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups basmati or jasmine rice; 6 cups skim milk; 1/4 cup sugar; 1 vanilla bean, split in half; 8 large ears sweet corn, shucked; 2 tablespoons finely chopped candied ginger; Salt to taste; 1/4 cup warm late harvest riesling; 1/2 cup golden raisins; 2 tablespoons clover honey; 1/4 cup slivered toasted almonds

Servings: persons

1
Combine rice, skim milk, sugar and vanilla in a medium saucepan over medium-low heat.
2
Bring to a gentle simmer, cover, and cook until milk is nearly absorbed by rice (about 30 to 40 minutes).
3
Remove from heat, and cool.
4
Scrape kernels off corncobs, and run through a vegetable juicer.
5
Run pulp through vegetable juicer again.
6
Skim foam from top.
7
You will need 2 cups of juice.
8
Combine cooled rice and corn juice in a large saucepan.
9
Heat over low flame, stirring occasionally until rice reaches the consistency of pudding (about 5 to 6 minutes).
10
Be careful to keep rice moving, especially once the mixture becomes hot.
11
Stir in ginger.
12
Season with salt, and refrigerate 2 hours or overnight if desired.
13
Meanwhile, heat riesling over low heat until it is too hot to touch, but not simmering.
14
Pour over raisins, and let bloom for two hours.
15
Drain, and combine with honey.
16
To serve, spoon rice pudding into six chilled bowls, and top with raisins and toasted almonds.

835

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 cups basmati or jasmine rice, 6 cups skim milk, 1/4 cup sugar, 1 vanilla bean, split in half, and more.

Yes, Sweet Corn And Rice Pudding 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.

That's it — enjoy your meal!

Sweet Corn And Rice Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions