Wednesday, January 12, 2011

raspberry rice pudding

pudding on the rice
rice pudding

  • 8 Cups of Milk
  • 4 Cups of Cooked Medium Grain Rice
  • 4 Cups of Sugar
  • 2 tsp. of Salt
  • 2 Eggs
  • 4 Cups Heavy Whipping Cream
  • 2 Tsp Pure Vanilla Extract

In Large Sauce Pan add: The first four ingredients.

In separate bowl crack 2 eggs and let sit at room temperature. Set aside.

Stir slowly with flat wooden spoon at medium heat for 45-60 minutes until the mixture has evenly thickened.

Take pan off heat. Take the room temperature eggs and whisk them thoroughly adding a table spoon of the hot pudding to temper the eggs. When you have added equal amounts of pudding to the eggs, slowly incorporate the eggs back into the pudding. Return the pudding to medium heat and slowly stir as you bring the pudding back to a boil.

Then take off heat, put pudding in glass bowl cover with saran wrap and cool from 6-24 hours.

Whip 4 cups of heavy whipping cream and 2 tsp. of pure vanilla extract.

Add the whipped cream to the cooled mixture until it is fully enveloped.

Keep pudding refrigerated, it lasts about 1 week. Different Flavors:

Amaretto Rice Pudding

Omit the Vanilla Extract and instead add 2 tsp.of Almond Flavoring

Chocolate Rice Pudding

In a microwave melt 1 cup of milk chocolate chips with 1/2 cup of heavy whipping cream for 2 minutes. Whisk until shiny and add to the cooled pudding BEFORE adding the vanilla whipped cream.

Raspberry Rice Pudding

Add a bag of frozen raspberries and mix into the pudding fully incorporate and then fold in the vanilla whipped cream.



Johnsons of Haymarket said...

Oh Jen, this was the best rice pudding I've ever tasted! Today I am really wishing I'd had seconds. I would lick the bowl clean.

Robyn said...

thank you jen! this will be on my short list as soon as i can make it to the grocery store!!!!!

Lynette said...

THat was REALLY good!!!

Explora Cuisine said...

Wow!!! it sounds amazing, I'll make it today :)