This delicious dessert comes together quickly with items from your pantry. Refreshing served cold in the summer and delicious and hearty served in the colder months, your family will enjoy this rice pudding all year.
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4 Calories: (approx.) 725.50 kcal
Ingredients:
- 1/2 cup golden raisins
- 1/2-3/4 cup apple juice or apple cider (for soaking raisins)
- 2 cups water
- 1 cup short-grain or medium-grain rice
- 1-2 cinnamon sticks
- 1/2 teaspoon ground cardamom
- 1 12-ounce can evaporated milk
- 1 14-ounce sweetened condensed milk
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- Ground cinnamon or ground cardamom for topping
Instructions:
Place the golden raisins in a small bowl and cover them with your choice of apple juice, orange juice, or apple cider. Set them aside until ready to use.
In a medium saucepan, bring water to a boil. Add rice, cinnamon sticks, and ground cardamom. Stir well and place the lid on the pot.
Lower the heat, cooking on low for about 12-15 minutes until the rice is cooked.
Turn off the heat, and removing the lid, use a pair of tongs to remove the cinnamon sticks.
Open the evaporated milk and sweetened condensed milk cans and pour them into the rice, stirring thoroughly.
Set the heat to medium-high and bring the rice mixture to a gentle boil.
Whisk the egg and yolk together in a small bowl.
Scoop about 1 cup of the hot liquid from the rice mixture and with one hand, slowly pour the hot liquid into the egg while whisking the mixture with the other hand. This process of slowly adding the hot liquid into the egg is called "tempering" and it helps prevent the eggs from cooking before they can be incorporated into the rice mixture. Repeat this procedure with another cup of liquid to ensure the eggs are fully combined into the mixture.
Next slowly pour the egg mixture back into the rice pudding, whisking while you pour.
Keep the heat on medium-high and when the mixture comes back to a boil, set your timer for 2 minutes. Keep whisking the bubbling mixture to create a thick rich pudding and then remove the rice pudding from the heat.
Drain the raisins well. Fold the raisins and vanilla into the pudding.
Pour the rice pudding into individual bowls and sprinkle with cinnamon or cardamom. Serve warm.
Leftovers should be refrigerated. The pudding thickens as it cools, so to reheat, add a small amount of milk or half and half to thin it out. Alternatively, you can also enjoy the rice pudding cold.
Although you can use any rice to make this pudding, short to medium-grain rice tends to make creamier, thicker pudding.
Products: Aria Scorched Wood Serving Tray with Handles
Photo and recipe courtesy of Carrie of Pantry to Table
