Really, Really Good Rice Pudding
Comforting, classic, and creamy, this rice pudding is more like a rich vanilla custard while the bourbon-soaked raisins take it to the next level. Like a soothing hug in a bowl, it's perfect as dessert or breakfast, while still being pretty good for you! It takes just 45 minutes to prepare and thickens as it cools on the stove or in the fridge.
Servings 6
Calories 472kcal
Ingredients
- ½ cup short grain rice Japanese rice
- 1 ¾ cups milk
- 1 cup heavy cream
- 1 vanilla bean
- ½ cup sugar
- 2 egg yolks
- 1 cup raisins
- ½ cup bourbon
- ¼ cup sugar
- water
Instructions
- Prepare the rice per package instructions.
- Add the cooked rice to a saucepan and add milk and heavy cream. Scrape the seeds of the vanilla bean into the mixture and add the vanilla bean. Heat over medium heat until it is simmering.
- In a small bowl, whisk the egg yolks with ½ cup of sugar until smooth. Stir a tablespoon of the hot milk mixture into the egg yolks, and continue adding a tablespoon at a time until the egg mixture is warm. Then slowly add the warm egg mixture to the rice mixture and cook, stirring until it thickens and coats the back of a wooden spoon, about 6-8 minutes.
- Cool to thicken. If you are in a hurry, you can place the rice mixture in a bowl of ice in the refrigerator. Otherwise refrigerate for several hours until it is cold. It will thicken as it cools.
- In a small saucepan, add raisin, bourbon, ¼ cup sugar, and enough water to cover the raisins. Cook on low heat until the raisins are soft and plump, about 5-10 minutes. Remove from heat and allow to come to room temperature.
- To serve, remove the vanilla bean, top the pudding with bourbon soaked raisins.
Notes
- You can use Rum or apple juice instead of Bourbon for the raisins.
- You can use half-and-half instead of cream, the more fat, the creamier it will be.
- Try using short grain rice for the creamiest texture.
- You can make this ahead and store in the fridge for 3 days.
