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Bavarian Rice Pudding

James Carrier
Yield Makes 6 servings
Donna Storey makes this mousse-like rice pudding every year on Christmas Eve.


  • 3 1/2 cups whole milk
  • 2/3 cup sugar
  • 1/2 cup long-grain white rice
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons light rum
  • 1 teaspoon vanilla
  • 1 cup whipping cream

Nutrition Information

  • calories 394
  • caloriesfromfat 48 %
  • protein 7 g
  • fat 21 g
  • satfat 13 g
  • carbohydrate 43 g
  • fiber 0.2 g
  • sodium 219 mg
  • cholesterol 74 mg

How to Make It

  1. In a 3- to 4-quart pan over medium-high heat, bring milk to a simmer. Stir in sugar, rice, butter, and salt. Reduce heat, cover, and simmer, stirring occasionally, until mixture has thickened slightly and rice is very tender to bite, about 45 minutes.

  2. Meanwhile, in a small bowl, sprinkle gelatin over 2 tablespoons cold water; let stand until soft, about 10 minutes. Stir into hot rice mixture, followed by rum and vanilla. Chill uncovered until cool but not set, about 1 hour.

  3. In a bowl, with a mixer on high speed, whip cream to soft peaks. Fold cream into rice mixture. Divide pudding evenly among six parfait glasses (at least 8 oz.). Chill until set, at least 1 hour, or cover and chill up to 1 day.