Ingredients for Rice Pudding With Cream
- Long Grain Rice
- 2 cups water
- Pinch of salt
- Granulated Sugar
- 3 cups whole milk
- 1/2 cup raisins
- 2 large egg yolks
- Whipping Cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Heavy Cream
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How to Make Rice Pudding With Cream
- Combine 1 cup of rice, 2 cups of water, and a pinch of salt in a large saucepan. Bring to a simmer over medium heat and cook for 3 minutes.
- Add 1/2 cup of granulated sugar and 3 cups of milk. Reduce heat to low, and simmer gently, stirring occasionally.
- Cook uncovered for 30 minutes, or until the milk is absorbed and the rice is tender.
- Remove from heat and let cool completely.
- While the rice cools, soak 1/2 cup of raisins in warm water until plump (about 10 minutes). Drain well.
- Preheat your oven to 300°F (150°C).
- Butter a 1 1/2-quart baking dish.
- In a medium bowl, whisk together 2 large egg yolks, 1 cup of heavy cream, and 1 teaspoon of vanilla extract.
- Gently fold the egg yolk mixture into the cooled rice. Stir in the drained raisins.
- Pour the rice mixture into the prepared baking dish. Sprinkle with 1/2 teaspoon of ground cinnamon.
- Bake uncovered for 25-30 minutes, or until the edges are set but the center is still creamy. The pudding should be slightly jiggly in the center.
- Remove from oven and let cool slightly. Gently heat 1 cup of heavy cream until lukewarm and pour over the top for an extra touch of richness. Serve warm or cold.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
194g
Fat
163g
Carbs
33g
