Country Rice Pudding
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 4 1⁄2 cups milk
- 1 cup short-grain rice
- 3⁄4 cup sugar
- 1⁄8 teaspoon nutmeg
- 2 teaspoons lemon zest, grated
- 1⁄4 teaspoon salt
- 1 egg, beaten
- 2 teaspoons Bourbon
- 2 teaspoons vanilla extract
-
Cinnamon Sugar
- 1⁄4 cup sugar
- 1 tablespoon cinnamon
directions
- In a heavy saucepan combine the milk, rice, sugar, nutmeg, lemon zest and salt. Bring to a boil, stirring occasionally.
- Reduce heat to low and simmer , uncovered, until rice is tender and mixture begins to thicken, about 20 - 25 minutes, skimming any foam that may come to the surface. Stir in the egg and cook 2 minutes longer.
- Remove from heat and stir in bourbon and vanilla extract. Chill before serving.
- Sprinkle with Cinnamon Sugar before serving.
- CINNAMON SUGAR: Combine cinnamon and sugar and store in a tightly covered bowl.
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Reviews
-
YUM - I tempered the egg before I added to the rice pudding, but not sure it actually needed the egg. I think it would still have been good without it. I did cook this in a double boiler, so took quite a bit longer, but eliminates the need to stir all the time. I also didn't add the bourban, but next time I have some Southern Comfort, I'm going to add that.
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Welp, used the cooked rice someone suggested would cut the time but then there was excess milk so not the best idea. Had to simmer it longer to get it to thicken--closer to 30-40 minutes. I'm not a fan of the consistency you get when you add the beaten egg. I could see cooked whites and yolks in the pudding. With all that said the taste was on target. Thanks for sharing, it was fun trying something different.
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