Ingredients for Country Rice Pudding
- 4 cups whole milk
- Short Grain Rice
- ½ cup granulated sugar (for cinnamon sugar)
- ½ teaspoon ground nutmeg
- 1 tablespoon lemon zest
- Pinch of salt
- 1 large egg
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon (for cinnamon sugar)
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How to Make Country Rice Pudding
- In a heavy saucepan, combine 4 cups whole milk, 1 cup uncooked long-grain rice, ¾ cup granulated sugar, ½ teaspoon ground nutmeg, 1 tablespoon lemon zest, and a pinch of salt.
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
- Reduce heat to low, cover, and simmer gently for 20-25 minutes, or until the rice is tender and the pudding has thickened. Stir occasionally and skim off any foam that forms on the surface.
- In a small bowl, whisk 1 large egg. Slowly temper the egg by whisking in about ½ cup of the hot rice pudding mixture. Then, pour the tempered egg mixture back into the saucepan with the remaining pudding and cook for 2 minutes, stirring constantly.
- Remove from heat and stir in 2 tablespoons bourbon and 1 teaspoon vanilla extract.
- Let the pudding cool completely, then chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and the pudding to set.
- Before serving, sprinkle generously with cinnamon sugar (recipe below).
- **Cinnamon Sugar:** In a small bowl, combine ½ cup granulated sugar and 1 tablespoon ground cinnamon. Mix well and store in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
134g
Fat
22g
Carbs
23g
