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Rice Pudding
Southern cooks have been making rice pudding for centuries. This is that familiar favorite— especially delicious when topped with the rich caramel sauce that tastes like melted praline candies. A hint of Kentucky bourbon makes it special, but if you wish, simply soak the raisins in water instead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 individual puddings 1x
- Category: Desserts
Ingredients
Scale
- 1/3 cup bourbon
- 1/3 cup raisins
- 1 cup arborio or carnaroli rice
- 2 cups water
- 2 cups whole milk
- 1/4 teaspoon salt
- 3/4 cup sweetened condensed milk
- 1/4 teaspoon ground cinnamon, plus extra for garnish
- 1 large egg, beaten well
- 2 teaspoons vanilla extract
- Whipped topping for garnish
Instructions
- In a small bowl, pour the bourbon over the raisins and set aside to soak while you prepare the rice mixture.
- In a heavy medium nonstick saucepan, combine the rice, water, milk, and salt. Stirring continuously, bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally.
- Remove the pan from the heat and stir in the sweetened condensed milk and cinnamon. Return to the heat and cook, stirring, for an additional 5 minutes.
- Drain the raisins, reserving the soaking liquid. Remove the pan from the heat and gradually add the beaten egg, stirring continuously. Return the pan to the heat and cook the pudding, stirring, until the mixture has thickened, about an additional 3 minutes. Add the vanilla and stir to incorporate.
- Pour the pudding into eight individual serving dishes and cool. Drizzle with the raisin soaking liquid. Top with whipped topping and cinnamon. Serve at room temperature.
Notes
- Instead of the bourbon you can use water.
