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Creamy Rice Pudding

Chef Scott
This recipe is as delicious as it is simple Enjoy!
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Dessert
Cuisine British, Chinese, Indian
Servings 6
Calories 239 kcal

Equipment

  • 2 Medium sauce Pans
  • 1 Whisk
  • 1 Large Kitchen Spoon

Ingredients
  

  • 1 cup heavy cream
  • ½ cup sugar
  • 1 tsp. vanilla extract
  • ¼ tsp. ground cinnamon
  • ¼ tsp. nutmeg
  • ½ cup raisins optional

Instructions
 

  • Rinse the rice and place it in a medium saucepan.
  • Add 2 cups of water to the pan and bring to a boil.
  • Reduce heat to low and let the rice simmer for about 20 minutes or until it is tender.
  • Drain any excess water and set aside.
  • In a separate saucepan, combine the milk, cream, sugar, vanilla extract, cinnamon, and nutmeg.
  • Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved.
  • Stir in the cooked rice and raisins (if using).
  • Reduce heat to low and let the mixture simmer for about 20 minutes or until it has thickened to the desired consistency.
  • Serve warm or chilled.

Nutrition

Calories: 239kcalCarbohydrates: 28gProtein: 1gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 14mgPotassium: 141mgFiber: 1gSugar: 18gVitamin A: 584IUVitamin C: 1mgCalcium: 32mgIron: 0.4mg
Keyword Classic, history, mac and cheese, origins, rice pudding
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