Carolina Gold Rice Pudding
From Paula Deen. This is one of the best rice pudding recipes I've ever had. It tastes great warm or cold, although I prefer mine warm.
2
People talking
INGREDIENTS
Nutrition- 1cup short-grain white rice (Carolina Gold is recommended)
- 1⁄2teaspoon salt
- 1(14 ounce) can sweetened condensed milk
- 4tablespoons butter
- 1⁄2cup raisins
- 1 1⁄2tablespoons vanilla
- 1pinch nutmeg
For Fruit Sauce
- 1cup orange juice
- 1⁄2cup sugar
- 1tablespoon cornstarch
- 2teaspoons fresh lemon juice
- 2tablespoons butter
- 1⁄4 - 1⁄2teaspoon rum extract
- 1cup stewed fruit (I used mashed up canned fruit cocktail)
Advertisement
DIRECTIONS
- Put the rice in the top of a double boiler set over simmering water.
- Add the salt and 3 cups of boiling water.
- Cover and cook until the rice is tender, about 30 minutes.
- Stir in the condensed milk, butter, and raisins.
- Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.
- Remove the pot from the heat and stir in the vanilla and nutmeg.
- Spoon the pudding into individual custard cups and refrigerate until ready to serve.
- Invert puddings onto chilled plates and serve with fruit sauce.
- For the fruit sauce:
- Combine the orange juice, sugar, and cornstarch in the top of a double boiler.
- Cook the mixture over simmering water until it thickens.
- Remove the pot from the heat and stir in the lemon juice, butter, rum extract, and stewed fruit.
- Serve warm over rice pudding.
Advertisement