Country Rice Pudding

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Ready In:
35mins
Ingredients:
11
Serves:
6
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ingredients

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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

  1. 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.
     
  2. I also added a little Amaretto...WOW it was great!
     
  3. I used orange zest, replaced nutmeg with five spice powder, and dark rum. Amazing flavor--will make it again.
     
  4. Delish!! Made it twice. The first time, I did use the egg but tempered it first. The second time, I was out of eggs and it turned out just fine. Took closer to 40 minutes, but well worth it! Fabulous!! Also, did not use bourbon - we don't drink!
     
  5. 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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Tweaks

  1. I used orange zest, replaced nutmeg with five spice powder, and dark rum. Amazing flavor--will make it again.
     

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