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Creamy Spiced Rice Pudding


Creamy spiced rice pudding is my go-to dessert when my sweet tooth acts up, but I don't feel like baking something and just want some sweet comfort food.

This delicious comfortingly sweet concoction cooks up quickly in about 30 minutes, and can be eaten warm right from the pot or chilled and served later.



The recipe is easily doubled for company or a large family, and calls for basic ingredients from your fridge and pantry. 

Traditional rice pudding is usually flavored with vanilla some cinnamon, but I love to add a whole bunch of warming holiday spices. To me, this just screams Christmas!

I usually use cinnamon, nutmeg and cardamom, but feel free to use whatever spice blend you like. You really can't mess up rice pudding! 



Creamy Spiced Rice Pudding

(makes about 2 cups)

Ingredients

3 cups milk, whole or 2% will work
1/2  cup white rice
1 teaspoon spices (I mixed cinnamon, nutmeg and cardamom)
1/2 cup heavy cream
2 egg yolks
1 teaspoon vanilla bean paste
1/4 cup granulated sugar
1/4 teaspoon salt
Additional heavy cream for topping
Brown sugar for topping

Instructions

Add the milk, rice and spices to a heavy saucepan and bring to a simmer. Cook slowly at a simmer, stirring occasionally, until the rice is cooked, about 25 minutes. 

Meanwhile whisk the cream, egg yolks, vanilla, sugar and salt in a medium bowl and set aside.

Once the rice is cooked, temper the egg mixture by spooning a few spoonfuls of the rice into the bowl and whisk to combine. This will keep the eggs from cooking too fast and curdling. 

Repeat with several more spoonfuls, then pour the egg mixture into the pot with the rice and cook for another 2-3 minutes until slightly thickened.

Remove from the heat, pour or spoon into serving bowls, cover and chill (or serve immediately).  When ready to serve, pour some heavy cream over the top and sprinkle with brown sugar.










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Yield: 2 cups
Author:

Creamy Spiced Rice Pudding

Creamy Spiced Rice Pudding

This delicious comfortingly sweet concoction can be cooked up in about 30 minutes and eaten warm right from the pot or chilled and served later.
prep time: 5 Mcook time: 30 Mtotal time: 35 M

ingredients:

  • 3 cups milk, whole or 2% will work
  • 1/2 cup white rice
  • 1 teaspoon spices (I mixed cinnamon, nutmeg and cardamom)
  • 1/2 cup heavy cream
  • 2 egg yolks
  • 1 teaspoon vanilla bean paste
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • Additional heavy cream for topping
  • Brown sugar for topping

instructions:

How to cook Creamy Spiced Rice Pudding

  1. Add the milk, rice and spices to a heavy saucepan and bring to a simmer. Cook slowly at a simmer, stirring occasionally, until the rice is cooked, about 25 minutes.
  2. Meanwhile whisk the cream, egg yolks, vanilla, sugar and salt in a medium bowl and set aside.
  3. Once the rice is cooked, temper the egg mixture by spooning a few spoonfuls of the rice into the bowl and whisk to combine. This will keep the eggs from cooking too fast and curdling.
  4. Repeat with several more spoonfuls, then pour the egg mixture into the pot with the rice and cook for another 2-3 minutes until slightly thickened.
  5. Remove from the heat, pour or spoon into serving bowls, cover and chill (or serve immediately). When ready to serve, pour some heavy cream over the top and sprinkle with brown sugar.
Created using The Recipes Generator


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