Creamy Rice Pudding
This recipe is taken from the 1986 Milk Calendar. Served hot or cold, creamy texture makes this version of the traditional pudding extra-delicious.
- Prep: 20 min
- Cooking: 1 h 15
Ingredients
- 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
- of salt
- 4 cups (1 L) Milk
- 1 cup (250 mL) 18 % cream
- A pinch of ground nutmeg
- 1/2 cup (125 mL) raisins
- 2 egg yolks
- 1 tsp (5 mL) vanilla extract
- 2 tbsp (30 mL) butter
- 1 tbsp (15 mL) ground cinnamon
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Preparation
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.
Tips
Nutritional information
Per serving| Energy: | 344 Calories |
| Protein: | 9 g |
| Carbohydrate: | 45 g |
| Fat: | 15 g |
| Fibre: | 1.6 g |
| Sodium: | 118 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 25 % / 270 mg |
| Vitamin B12: | 49 % |
| Vitamin D: | 47 % |
| Folate: | 26 % |
| Riboflavin: | 26 % |
