Creamy Rice Pudding
This is the best rice pudding recipe I've ever tasted. I took the recipe from "The Early American Cookbook" word for word. So giving credit to it.
This is the best rice pudding recipe I've ever tasted. I took the recipe from "The Early American Cookbook" word for word. So giving credit to it.
- Carbohydrate 60.78629125 g
- Cholesterol 89.7275 mg
- Fat 12.93838 g
- Fiber 0.939887505173683 g
- Protein 4.05350625 g
- Saturated Fat 7.6711575 g
- Serving Size 1 1 Serving (136g)
- Sodium 41.92125 mg
- Sugar 59.8464037448263 g
- Trans Fat 0.864527750000005 g
- Calories 363 calories
Step-by-step
- Put the milk and salt into a saucepan and when warmed, add the rice.
- Bring to a quick boil and then allow to simmer for 15 minutes.
- Stir occasionally.
- Add the raisins and let it all simmer for 5 minutes longer.
- Stir in the 1/4 cup of the cream and simmer for 3 more minutes, stirring constantly.
- Combine the frothy beaten eggs in a wooden mixing bowl with the sugar, vanilla and the rest of the cream.
- Blend well and stir in a tablespoon of the hot rice mixture from the saucepan.
- Then dump the contents of the mixing bowl into the saucepan and simmer slowly until it beings to thicken.
- At this point, pour the pudding into a clean bowl and stir often until it cools completely.
- Serve cold with the nutmeg sprinkled over the top.
Tempering eggs requires deliberate movement: whisking a spoonful of hot rice into the beaten eggs warms them gradually so the proteins do not coagulate into scrambled bits. Precision at this exact juncture dictates whether the finished dish achieves a velvety texture or a lumpy consistency. Continuous stirring during the final slow simmer prevents the dairy solids from scorching at the bottom of the saucepan. Maintaining low heat ensures the starch molecules swell evenly without breaking down entirely.
Historical preparations of this dessert often relied on long-grain white rice because its lower amylose content yields a softer, less sticky kernel than short-grain varieties. Simmering the grains in milk rather than water infuses every starch granule with dairy fat from the start. Plump raisins absorb surrounding moisture during the simmer phase, softening their skins and releasing natural sugars into the liquid. Adding vanilla extract and cream after the initial starch hydration preserves volatile aromatic compounds that would otherwise evaporate during prolonged boiling.
Pairing rich dairy desserts demands sharp contrasts to cleanse the palate between spoonfuls. Tart fruit compotes, particularly those made from sour cherries or rhubarb, cut through the heavy cream and dense sugar profile. Thin crisp butter cookies or toasted almond tuiles provide a brittle textural counterweight to the yielding softness of the chilled pudding. Strong black coffee or unsweetened Earl Grey tea balances the prominent sweetness without competing with the warm nutmeg dusting.
Overcooking the rice initially remains the most frequent error, leaving no structural integrity to absorb the final dairy additions. Scorching occurs rapidly once the eggs and sugar join the saucepan, demanding constant attention and a heavy-bottomed pot. Storing the finished dessert covered in the refrigerator for up to three days allows flavors to meld fully, though a skin will form unless plastic wrap is pressed directly onto the surface.
