Monday, February 22, 2016

Rice Pudding

This post has 3 Rice Pudding recipes..  The recipe from All Recipe will be the recipe I use for now on.  It is easier and taste great.  I am so glad I made Dave's and Ina's because they are very delicious.

3/4 cup uncooked white rice                                                 
2 cups milk, divided   
1/3 cup white sugar
1/4 teaspoon salt                                                    
1 egg, beaten
2/3 cup golden raisins                                                

1 tablespoon butter  
1/2 teaspoon vanilla extract
  1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.  Recipe makes 4 servings  

                Recipe adapted from  Dave's Lieberman 

You will love the texture of this pudding and how easy it is to make.


Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
Transfer pudding to a large bowl and cool to room temp.
 ***note~ In Dave's recipe he calls for a large bowl~
I don't think so! Notice that only half of the bowl has rice pudding in it.                                  

        Dave's recipe                                        Contessa's recipe
I have made the Contessa's recipe a lot and love it. 
Watch Video

Contessa's Rum Raisin Rice Pudding

3/4 cup raisins

  • 2 tablespoons dark rum
  • 3/4 cup white basmati rice
  • 1/2 teaspoon kosher salt
  • 5 cups half-and-half, divided
  • 1/2 cup sugar
  • 1 extra-large egg, beaten
  • 1 1/2 teaspoons pure vanilla extract
  • In a small bowl, combine the raisins and rum. Set aside.
  • Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
    Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

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