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Recipe courtesy of Vanessa Woods

Rice Pudding

  • Level: Easy
  • Yield: 8 to 10 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 8 servings
    Calories
    281
    Total Fat
    7
    Saturated Fat
    4
    Carbohydrates
    46
    Dietary Fiber
    0
    Sugar
    31
    Protein
    8
    Cholesterol
    73
    Sodium
    84
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
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Ingredients

3/4 cup Carolina rice

1 3/4 to 2 cups water

1 1/2 quarts milk

3 egg yolks

3/4 cup sugar

1 teaspoon vanilla extract

1/4 cup raisins soaked in water and then well drained

Directions

  1. Cook rice in water at slow boil for 5 to 10 minutes to evaporate some water and soften rice. Pour in milk, cook uncovered on low heat until creamy in texture. Stir to avoid sticking. In a bowl, combine eggs and sugar. Remove rice from heat, stir in the egg-sugar mixture. Return the pot to the heat for 4 to 5 minutes. Turn off the heat. Stir in the vanilla and drained raisins.
Show: Cooking Live
Episode: Viewers' Recipes

Categories:

Easy Dessert Recipes Dessert Rice Pudding Pudding Recipes Dairy Recipes Fruit Raisin Recipes Grain Recipes Rice Recipes Recipes for a Crowd

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7 Reviews
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Anonymous

2 1/2 cups of milk is PERFECT for this recipe! Tempering the sugar egg mix works wonders, but I wonder if 3/4 cup is too much sugar. Also, I added a few shakes of cinnamon and nutmeg with the vanilla and raisin, and what a result! One word of caution, do NOT take your eye off of the stove. Keep stirring as often as possible, otherwise the rice sticks. Also, be prepared to be cooking longer than the recipe tells you to in order to make sure that the milk has reduced to a creamy texture before you temper the eggs.

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