Club Rice Pudding
Prep: 15 min
Cook: 105 min
Total: 120 min
Serves: 8
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Rice pudding gets an elegant upgrade in this creamy classic, slow-simmered in milk and heavy cream with a real vanilla bean and plump raisins until every grain turns soft and luscious. A thin layer of whipped cream broiled to a golden finish gives it a caramelized top and a touch of restaurant flair. Serve it chilled in little crocks for a dessert that feels both nostalgic and quietly indulgent.
Ingredients
Ingredients
- 1 qt Milk
- 1 Pint Heavy Cream
- 1 Tsp Salt
- 1 - Vanilla Bean
- 3/4 Cup Long-Grain Rice
- 1 Cup White Sugar
- 1 - Egg Yoke
- 1 1/2 Cups Whipped Cream
- 1 Cup Raisins
Directions
Directions
- In a heavy saucepan, combine the milk, cream, salt, vanilla bean and 3/4 cup of the sugar and bring to a boil.
- Stirring well, add the rice.
- Allow the mixture to simmer gently, covered, for 1 3/4 hours over a very low flame, until rice is soft.
- Remove from the heat and cool slightly.
- Remove the vanilla bean.
- Blending well, stir in the remaining 1/4 cup of sugar and the egg yolk.
- Allow to cool a bit more.
- Preheat the broiler.
- Stir in all but 2 tablespoons of the whipped cream; pour the mixture into individual crocks or a souffle dish. (Raisins my be placed in the bottom of the dishes, if desired.)
- After spreading the remaining whipped cream in a thin layer over the top, place the crocks or dish under the broiler until the pudding is lightly browned.
- Chill before serving.
Nutrition
Per serving · 8 servingsCalories
450
Fat
25 g
Saturated fat
15 g
Carbohydrates
52 g
Sugar
30 g
Fiber
1 g
Protein
6 g
Sodium
200 mg
Cholesterol
80 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 qt Milk
- 1 Pint Heavy Cream
- 1 Tsp Salt
- 1 - Vanilla Bean
- 3/4 Cup Long-Grain Rice
- 1 Cup White Sugar
- 1 - Egg Yoke
- 1 1/2 Cups Whipped Cream
- 1 Cup Raisins
