Life Is Short – Eat Dessert First!
This rice pudding is just a luscious, decadent dessert~There is something comforting & old-fashioned about it, yet it can stand up to a luxurious dessert like creme brulee . It is the perfect ending to this weekends 4th of July festivities! Dress it up in little shooter glasses, or spoon into 4 oz. mason jars to make a portable dessert for a picnic or to take to a party this weekend. Anytime I have served this creamy deliciousness I have gotten off the charts raves!! Try it and let me know what you think!!!
Creamy Dreamy Rice Pudding
Ingredients
Part 1
- 7 cups whole milk
- 2 cups heavy cream (Substitute at your own risk – This is what puts the dreamy in creamy!)
- 1 cup white rice
- 1-1/2 cups sugar
Part 2
- 2 cups half and half
- 1 cup heavy cream
- 3 eggs-beaten
- 1 Tbsp. vanilla
Instructions
Part 1:
Put milk, cream,rice and sugar into a 6qt. pot. Stir on medium heat (with lid half on), simmer for approximately 1 hour stirring occasionally. If it seems like it’s about to boil over reduce heat a bit. Everyone’s stove works a little differently.
** Tip~ while the pudding is cooking, whisk together all your part 2 ingredients in a separate bowl, except the vanilla and set aside. After an hour remove from heat. It will appear like thick milk.
Part 2:
Take cream/egg mixture and temper*.
*How to Temper: Custard bases aren’t hard to make they just need an extra step to keep the eggs from scrambling. Whisk the hot creamy rice mixture into the cold egg mixture gradually in 1/2-cup increments, to “warm up” the eggs. About 3 cups worth. Now you can add the tempered egg mixture to the hot cream/rice mixture without having to worry about your eggs scrambling.
Then add your tempered egg mixture into the pot of hot creamy rice. Put the pot back on medium heat and stir till the custard bubbles. Remove from heat and add the vanilla. Chill. Cover with parchment (or plastic) directly on top of the pudding so a “skin” doesn’t form. Sprinkle with cinnamon and enjoy!
