Prep 15 mins
Cook 0 mins
This is my husband's favorite rice pudding. He will sometimes eat a bowl for his meal. This is what you call real comfort food. The recipe was one from the Saint Mary, Georgia library.
- 236.59 ml long grain rice
- 473.18 ml water
- 4.92 ml salt
- 177.44 ml granulated sugar
- 709.77 ml milk
- 118.29 ml raisins
- 3 egg yolks
- 236.59 ml whipping cream
- 9.85 ml vanilla
- 4.92 ml cinnamon
- 236.59 ml heavy cream, for the top
- Combine the rice, water, and salt in a large saucepan and simmer for 3 minutes.
- Add the sugar and milk and bring to a slow simmer over low heat; stirring occasionaly.
- Cook, uncovered 30 minutes or until the milk is absorbed; cool.
- Soak raisins in water until plump.
- Preheat the oven to 300 degrees; butter a 1 1/2 quart baking dish.
- Whisk the egg yolks with cream and vanilla; combine with the cooled rice and mix well. Drain raisins and mix with rice.
- Turn into baking dish and sprinkle with cinnamon.
- Bake, uncovered until edges are set, but still creamy inside--25 minutes.
- Gently heat 1 cup heavy cream until lukewarm, pour over the top.
We LOVED this pudding and couldn't stop eating it! I added a splash of cardamon to mine along with the cinnamon. Can we say supersensational? Thanks Sharon. Into my file it goes for safe keeping!
I have never made rice pudding before. I had rice left over from another recipe (about 3 cups) and my mother in-law suggested that I make rice pudding. I looked up the recipe and made it. We just ate a bowl and it was ABSOLUTELY FANTASTIC!!! Great call on the cream on before you eat.
Thank you Sharon for this wonderful rice pudding recipe. I have never added heavy cream to one after it comes out of the oven, but I did as I was told and it was sooooo tasty. We couldn't wait to sample it, so we had a big bowl BEFORE supper. We both loved it--nice flavor and the cream---ohhhhh! It just floated in and out of the rice. Yummy!