Recipe courtesy of Antonia Lofaso

Rice Pudding Sundae

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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Rice Pudding:

1 cup cream

1 cup whole milk

1 cup agave syrup

1 cinnamon stick

2 cups long-grain white rice

Bourbon Raisins:

1/2 cup golden raisins

4 tablespoons granulated sugar

3 tablespoons bourbon

Passionfruit Sauce:

4 fresh passionfruit

7 ounces sweetened condensed milk

Whipped Cream:

1 cup heavy whipping cream

1 tablespoon confectioners' sugar

For Serving:

4 cups vanilla ice cream

Directions

  1. For the rice pudding: Add the cream, milk, agave, cinnamon stick and 1 cup water to a 10-quart saucepot or large Dutch oven and bring to a boil. Add the rice and reduce to a simmer, then cook, covered, stirring occasionally, until the rice is tender, about 20 minutes. Remove from the heat.
  2. For the bourbon raisins: Add the raisins, granulated sugar, bourbon and 1/2 cup water to a 2-quart saucepot and bring to a boil. Lower to a simmer and let cook for 3 minutes, then drain and add to the rice pudding.
  3. For the passionfruit sauce: Cut the passionfruit in half and scoop the flesh and seeds into a bowl. Stir in the condensed milk.
  4. For the whipped cream: Whip the cream with the confectioners' sugar until it holds soft peaks.
  5. For serving: Add a 2-ounce ladleful of the rice pudding to a serving bowl, then add a scoop of the ice cream, the passionfruit sauce and a 1-ounce ladleful of the rice pudding. Top with a scoop of ice cream and a dollop of whipped cream. Repeat to make 3 more.