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Rice Pudding - Old Man Chef
Rice Pudding

Rice Pudding


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Rice pudding is a decadent dessert that is actually quite easy to make.  It is also versatile and can be topped with whatever you like, chocolate, berries, etc.  Let you imagination go wild!

Ingredients

  • 1 cup of rum soaked white, golden raisins, soaked for at least 24 hours
  • Nutmeg, to taste
  • 1 cup medium grain white rice
  • 3 1/2 cups whole milk
  • 1 cup coconut milk
  • 1 Tbs butter
  • 1/2 cup sugar
  • 2 cinnamon sticks
  • 1 1/2 tsp vanilla extract or 3 vanilla pods
  • 1/2 cup heavy whipping cream
  • Ground cinnamon for garnish

Directions

  • Place the rice, coconut milk, milk, butter, sugar, nutmeg, vanilla pods (if using) and cinnamon stick into a non-stick saucepan. Bring the mixture to a simmer, reduce the heat and simmer gently, covered but stirring occasionally for 35 minutes, or until the rice has absorbed the liquid. Stir in the vanilla extract (or vanilla seeds if using), the heavy cream and any other flavoring ingredients you choose. Loosen to the desired consistency.
  • Remove the cinnamon stick. If you are serving this warm, spoon the pudding into bowls, topping with a sprinkling of ground cinnamon or a little heavy cream, some nuts, raisins, chocolate, or whatever you like. If you are serving this cold later, transfer the pudding to a baking dish and cover with plastic wrap pressing the wrap right down onto the surface of the pudding to prevent a skin to form on the top. You may need to loosen the pudding again once it is cool.

Rice Pudding

Course: Dessert
Keyword: rice pudding
Servings: 2 servings

Ingredients

  • 1 cup rum soaked white, golden raisins soaked for at least 24 hours
  • nutmeg to taste
  • 1 cup medium grain white rice
  • 3 1/2 cups whole milk
  • 1 cup coconut milk
  • 1/2 cup sugar
  • 2 cinnamon sticks
  • 1 1/2 tsp vanilla extract
  • 1/2 cup heavy whipping cream
  • ground cinnamon for garnish

Instructions

  • Place the rice, coconut milk, milk, butter, sugar, nutmeg, vanilla pods (if using) and cinnamon stick into a non-stick saucepan. Bring the mixture to a simmer, reduce the heat and simmer gently, covered but stirring occasionally for 35 minutes, or until the rice has absorbed the liquid. Stir in the vanilla extract (or vanilla seeds if using), the heavy cream and any other flavoring ingredients you choose. Loosen to the desired consistency.
  • Remove the cinnamon stick. If you are serving this warm, spoon the pudding into bowls, topping with a sprinkling of ground cinnamon or a little heavy cream, some nuts, raisins, chocolate, or whatever you like. If you are serving this cold later, transfer the pudding to a baking dish and cover with plastic wrap pressing the wrap right down onto the surface of the pudding to prevent a skin to form on the top. You may need to loosen the pudding again once it is cool.

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