1 Video | Photo: Maple Pecan Rice Pudding Recipe
Ingredients
- 3/4 cup raisins
- 3 tablespoons bourbon, such as Makers Mark
- 3/4 cup white basmati rice
- 1/2 teaspoon kosher salt
- 5 cups half-and-half, divided
- 1/2 cup sugar
- 1 extra-large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup pure maple syrup, plus extra for serving (optional)
- 1/2 teaspoon natural maple flavoring
- 3/4 cup toasted pecans, chopped
Directions
In a small bowl, combine the raisins and bourbon. Set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.
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By daisy01213
Rehoboth Beach,DE
on May 19, 2013
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I give this four stars for flavor, although I agree with the reviewer who thought it a bit too sweet. I still prefer my Grandmother's cinnamon and nutmeg scented, made in the oven in a water bath, custard-like pudding. It's considerably more guilt-free, and makes the house smell wonderful.
By selya
Jos
on January 30, 2013
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This rice pudding is awesome. We have a local rice pudding here in Nigeria,we roast dry raw peanuts slightly just enough for the skin to peel off when squeezed between the fingers. rinse and blend properly to form a paste.Drain to get as much milk as possible and boil the milk for 15-20mins till it thickens a little,remember to watch over it cos it tends to boil over and pour so you have to stir constantly and scoop out any foam on the top. Add the cooked milk to the rice, it replaces normal milk. Very rich and good for breast feeding mothers.
By ggubbins1949_11...
plymouth, MI
on January 12, 2013
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This was by far the best rice pudding I have had since my Mom used to make it for me when I was a child, I only wish she were here to enjoy it, she would have loved you Ina,your recipies are truely amazing
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