Recipe courtesy of Michele Urvater
World's Best Rice Pudding
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 346
- Total Fat
- 9
- Saturated Fat
- 6
- Carbohydrates
- 60
- Dietary Fiber
- 1
- Sugar
- 45
- Protein
- 6
- Cholesterol
- 26
- Sodium
- 99
- Total: 2 hr 50 min
- Prep: 20 min
- Cook: 2 hr 30 min
Ingredients
2 tablespoons unsalted butter
1/2 cup medium or short grain white rice
4 cups milk
Pinch salt
Scant 1/2 cup sugar
1 teaspoon vanilla
2/3 cup dried cranberries
Variations: 1/2 cup heavy cream or 1/2 cup dark brown sugar mixed with 2 tablespoons butter
Directions
- Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of the cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in the oven. Bake uncovered for 1 1/2 hours, stirring every 15 minutes, then bake undisturbed for another 30 minutes. Then stir in the remaining 1/2 of the cranberries and bake for another 30 minutes (for a total of 2 1/2 hours).
- Variations: you can to add heavy cream in the last 30 minutes of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over the rice pudding and place under the broiler until melted and bubbly.