Creamy Rice Pudding

Served hot or cold, creamy texture makes this version of the traditional pudding extra-delicious.

Course Desserts & Sweets
Prep. Time 20 mins
Cooking Time 1 hr, 15 mins
Yields 6 servings

Preparation
Nutritional Info
Comments (4)

Preparation

What You Need

1/2 cup (125 ml) rice (preferably short grain)

1 cup (250 ml) boiling water

1/3 cup (80 ml) sugar

1 tsp (5 ml) cornstarch

Pinch of salt

4 cups (1 l) milk

1 cup (250 ml) 18 % B.F. table cream

Nutmeg, to taste

1/2 cup (125 ml) raisins

2 egg yolks

1 tsp (5 ml) vanilla extract

2 tbsp (30 ml) butter

1 tbsp (15 ml) cinnamon

Instructions

Combine rice with boiling water in a medium sized saucepan. Cover. Simmer gently 15 min or until water is absorbed.

Combine sugar with cornstarch and salt. Whisk in 1 cup (250 mL) milk. Stir until smooth. Add sugar mixture along with remaining milk and cream to the saucepan with the rice. Combine well. Add nutmeg and raisins. Stirring steadily, bring to a boil. Cover, reduce heat to the barest simmer, stir occasionally. Cook 1 hour or until mixture is no longer liquidy but very creamy.

Beat egg yolks. Remove pudding from heat. Whisk a little of the pudding into yolks. Add yolk mixture to rest of pudding. Cook 1 min. Remove from heat again, stir in vanilla extract and butter. Transfer to an attractive serving bowl and sprinkle top with cinnamon. Serve hot or cold.

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Nutritional Info

Per serving

Energy: 344 Calories
Protein: 9 g
Carbohydrate: 45 g
Fat: 15 g
Fibre: 1.6 g
Sodium: 118 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 25 % / 270 mg
Vitamin B12: 49 %
Vitamin D: 47 %
Folate: 26 %
Riboflavin: 26 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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Ingrid
3 days ago

oh yeah one more thing that she use 1 cup oc cooked rice. For left over from last night dinner.
To double this recipe is to add again measure, for ex. recipe calls for 1 cup of rice-double the amount - 2 cups of rice and that goes for the rest of the ingredients.
Ingrid
3 days ago

I love rice pudding that my mother always made it all the time and she haven't made it for long time. This recipe is similar as hers back then, except she never put the nutmeg into the mix. She puts it on after to serve. She also put cinnamon too. It depends on them. She also put the tropicana. It is the best recipe and so tasting, mmmmmm.
chris
April 6th, 2012

how do you double this recipe, and have it taste the same? does anyone know
Janice
February 15th, 2012

This is the best rice pudding ever!! Next time I will delete the nutmeg - it's really not needed.