I've been making this recipe for more than 10 years. I've tried others, just out of curiousity - but always wish I'd just gone ahead and made "my" recipe. It is rich, creamy, smooth - none of those rice "pebbles" that happen in fast-cooked puddings. Yes, the stirring time is long, but you're making slow-cooked homeyness, here, people! Enjoy slowing down for a bit, swirling your wooden spoon through the steaming milk, taking a few deep breaths of the sweet scent. As another reviewer mentioned, you can modify this in a million different ways to truly make it yours.
Whip up this rich rice pudding when you're craving a less traditional dessert. Feel free to play around with the spices and flavorings to find your favorite combination.
More From Cooking Light
- Calories: 316
- Calories from fat: 23%
- Fat: 7.9g
- Saturated fat: 4.8g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.4g
- Protein: 8.4g
- Carbohydrate: 50.7g
- Fiber: 0.6g
- Cholesterol: 44mg
- Iron: 1.3mg
- Sodium: 165mg
- Calcium: 231mg
- 8 cups 2% reduced-fat milk
- 1 cup sugar
- 2 tablespoons butter or stick margarine
- 1 1/2 cups uncooked long-grain rice
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup golden raisins
- 1/4 cup amaretto (almond-flavored liqueur) or 1/4 cup water and 1/2 teaspoon almond extract
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) carton low-fat sour cream
- Ground cinnamon (optional)
- Combine first 3 ingredients in a heavy Dutch oven; bring to a simmer over medium-high heat (about 15 minutes). Stir in rice and salt; reduce heat to medium, and cook 45 minutes or until rice is tender. Stir occasionally, about every 5 to 10 minutes initially, and then as pudding begins to thicken, watch and stir every few minutes to prevent sticking. Do not boil. Place egg in a bowl; gradually add 1 cup hot rice mixture to egg, stirring constantly with a whisk. Return egg mixture to pan; cook 1 minute. Remove from heat. Add raisins, amaretto, vanilla, and sour cream; stir well. Sprinkle with cinnamon, if desired.
If you want a more traditional rice pudding, omit the amaretto and almond extract, and increase the vanilla extract to 1 tablespoon. Also you'll need an extra 1/4 cup of water.
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