Rice Pudding

Recipe courtesy Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006

Show: Dinner: ImpossibleEpisode: The British Cowboy: Cattle Drive: Impossible

Rated: 4 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
40 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 5 min
Inactive Prep: 10 min
Cook: 40 min
Total:: 55 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

5 cups whole milk
3/4 cup short-grain white rice (if unable to locate, try medium-grain white rice in the Spanish foods section of store)
1/8 teaspoon salt
1/4 cup granulated white sugar
1/4 cup vanilla extract
3/4 cup golden seedless raisins pre-soaked in warm water
2 egg yolks
1 cup heavy cream
2 tablespoons butter
Ground cinnamon, optional

Directions

In a medium, heavy-bottomed saucepan, add milk, rice and salt. Cook the rice at a low simmer until the rice is tender, do not boil. Once you achieve "simmer," the rice should take around 20 to 30 minutes to be ready, depending on your cooker. Taste the rice to make sure it is tender. Remember to keep stirring so the rice doesn't stick to the bottom. Once the mixture has cooked, remove from heat and add sugar, vanilla, raisins and egg yolks. Keep stirring to incorporate all of the flavors, then let it sit for about 10 minutes. The sugar and vanilla will infuse very quickly, giving a flowery aroma. Add the heavy cream and butter, mixing them well together in the saucepan. Spoon into ramekins or individual serving bowls. Rice pudding can be served warm, room temperature or chilled. This particular recipe benefits from setting overnight in the refrigerator. Sprinkle with cinnamon, if desired.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Indian Rice Pudding

Photo: Rice Pudding

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 55

View all 55 Dessert Collections

Comments & Reviews

recipe Rice Pudding
Bria Palm Bay , FL 10-11-2009
Flag

I loved this rice pudding!!
Rated: 5 stars out of 5

this was a delicious rice pudding! the only thing i changed was the huge amount of vanilla! i added 2 tablespoons and it was... delicious!Read more
recipe Rice Pudding
Autumn cocoa, FL 02-26-2009
Flag

uncooked rice!!!!
Rated: 5 stars out of 5

The reason people are having trouble with this recipe is simple. It calls for 3/4 c rice... uncooked rice!!!! By the time the... rice absorbs the liquids its great!!! You just need to be patient and let the ingredients do the work... good stuff!!Read more
recipe Rice Pudding
ROSALIE Alpharetta, GA 12-09-2008
Flag

Just Awful
Rated: 1 stars out of 5

For those that gave this recipe a positive review, the only way this recipe could work is to change it. It calls for 3/4... cup of rice not 1 cup. It calls for 1/4 CUP of vanlla. I made it EXACTLY AS WRITTEN . It is soup with overhelming vanilla flavor. The cook time is wrong, the amount of rice is wrong. Last but not least adding 1/4 CUP of vanilla 6 cups of milk/cream is a crazy. Read more
recipe Rice Pudding
natalie panama, null 11-23-2008
Flag

The flavors I was looking for!
Rated: 5 stars out of 5

I changed the recipe a bit, i put a Cup of Rice and only half of the vanilla posted. It was starting to taste too strong and... the cream i did incluided but waited to evaporate. A bit funky the recipe but still it was good to eat and enjoy!Read more
recipe Rice Pudding
Sloan Fort Lewis, WA 10-08-2008
Flag

Satisfied my craving
Rated: 4 stars out of 5

The only thing I changed was I added a whole cup of rice and a whole cup of raisins instead of 3/4 cup. I didn't hydrate the... raisins either. I tempered the eggs also since the first time I made it the eggs cooked a little when I directly added them to the rice milk mixture. I use 1/4 cup vanilla. could not believe it took that much. Didn't notice the bourbon taste as others have posted but I still can't believe that it takes that much vanilla.Read more
recipe Rice Pudding
Lisa Denver, CO 04-18-2008
Flag

I don't think this recipe is correct
Rated: 2 stars out of 5

Only 3/4 C rice with 5 Cups Milk plus one more C of cream and a whole 1/4 C of vanilla?!! That's waaaaay too much vanilla. I... only used a teaspoon and I also cooked the raisins with the rice and milk, why take the extra step of hydrating them in water when they can plump up with the rice and milk. Also, not a good idea to just add the egg yolks directly into the pudding mixture. I added some of the pudding mixture to the eggs to temper the eggs and then added them into the pudding.Read more