Zutaten für Creamy Raisin Rice Pudding
- Instant Rice
- 1/2 cup raisins
- 2 large egg yolks
- 2 cups whole milk
- 2 tablespoons butter
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Vanilla Extract
- ground nutmeg, for garnish
- ground cinnamon, for garnish
- 2 cups water
- 1/4 teaspoon salt
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Zubereitung von Creamy Raisin Rice Pudding
- Rinse the rice under cold water until the water runs clear.
- In a 3-quart saucepan, combine the rice, water, and salt.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until most of the water is absorbed and the rice is tender.
- In a small bowl, whisk together the sugar and cornstarch.
- Gradually whisk in the milk until smooth.
- Add the milk mixture and raisins to the cooked rice.
- Bring to a gentle simmer over medium heat, stirring constantly, for 1 minute.
- Remove from heat and stir in the butter and vanilla extract.
- In a separate bowl, whisk together about 1/2 cup of the hot rice mixture into the egg yolks to temper them.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining rice mixture.
- Cook over medium-low heat, stirring frequently, until the pudding thickens slightly, about 1-2 minutes. Do not boil.
- Remove from heat and let cool slightly.
- Serve warm or chilled, garnished with cinnamon and nutmeg.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
47g
Fat
22g
Carbs
9g
