Bob Ross's Note:
I think that I've come up with a GREAT rice pudding recipe. Anyone who has tasted my Rice Pudding says so anyway.
My Private Note
Units: US | Metric
- 1Combine the raisins and rice and place in a strainer.
- 2Wash the raisin and rice mixture under hot tap water.
- 3In a pot with a tight fitting lid, bring 4 cups of water to a boil.
- 4Add raw rice and raisins and stir.
- 5Cover, reduce heat and simmer for 25 minutes (60 minutes if using brown rice).
- 6Meanwhile, in another pot combine the milk, sugar, egg yolks and corn starch.
- 7Heat over medium high heat stirring mixture constantly to avoid burning until the mixture thickens to the consistency of thick cream.
- 8Remove from heat, stir in the nutmeg and vanilla.
- 9In a large bowl, beat the egg whites until they are stiff enough for form peaks.
- 10Then slowly whisk in the thickened milk mixture. When the rice and raisin mixture is cooked, stir into the creamy custard mixture. At this point, you can dish up the pudding in serving dishes and sprinkle lightly with cinnamon or, you can bake the pudding mixture in a 350F oven for about 45 minutes and then serve sprinkled lightly with cinnamon.
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Nutritional Facts for Rj's Rice Pudding
Serving Size: 1 (140 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 174.9
- Calories from Fat 24
- Total Fat 2.6 g
- Saturated Fat 1.3 g
- Cholesterol 34.7 mg
- Sodium 37.9 mg
- Total Carbohydrate 33.6 g
- Dietary Fiber 0.5 g
- Sugars 14.4 g
- Protein 4.0 g