Heirloom Creamy Rice Pudding
This beloved recipe has been passed down through generations, originating from my great grandmother's kitchen. With its rich, creamy texture and hints of vanilla, this rice pudding is a comforting dessert that warms the soul. Whether enjoyed on a chilly evening or served at family gatherings, it's a delightful way to savor memories and create new ones with loved ones. Add optional raisins for a delightful burst of sweetness in every bite!
8
Servings
275
Calories
7
Ingredients
Ingredients
Whole Milk
2 cups (scalded)
Butter or Margarine
1/4 cup (melted)
Sugar
1/3 cup (granulated)
Eggs
4 (slightly beaten)
Cooked Rice
1/2 cup (cooked)
Raisins
3/4 cup (optional)
Vanilla Extract
1 teaspoon (pure)
Instructions
1
Begin by scalding the whole milk in a saucepan over medium heat. Avoid boiling; you want to heat it until it's steaming.
2
Once the milk is scalded, remove it from the heat and stir in the melted butter (or margarine) along with the sugar, allowing it to dissolve completely.
3
Let the mixture cool to room temperature to prevent cooking the eggs in the next step.
4
In a separate bowl, slightly beat the eggs. Once the milk mixture has cooled, gradually stir it into the eggs, mixing well to combine.
5
Gently fold in the cooked rice, vanilla extract, and optional raisins until evenly distributed.
6
Pour the rice pudding mixture into a well-buttered casserole dish.
7
Place the casserole dish in a larger pan filled with hot water to create a water bath, which will help cook the pudding evenly.
8
Carefully place the whole setup in the preheated oven at 350°F (175°C) and bake for about 45 minutes, or until the custard is firm and a knife inserted in the center comes out clean.
9
Once done, remove from the oven and allow to cool slightly before serving. Enjoy warm or chilled!
Nutrition Information
11g
Fat
41g
Carbs
6g
Protein
15g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the Heirloom Creamy Rice Pudding?
This recipe was passed down through generations, originating from the creator's great grandmother's kitchen.
How would you describe the texture of this pudding?
The pudding has a rich, creamy texture with hints of vanilla.
How many servings does this recipe make?
This rice pudding recipe makes 8 servings.
What is the calorie count for a single serving?
Each serving contains 275 calories.
How much fat is in one serving of the pudding?
There are 11 grams of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 41 grams of carbohydrates.
How much protein is provided in each serving?
There are 6 grams of protein per serving.
How much sugar is in each serving of the rice pudding?
Each serving contains 15 grams of sugar.
Is there any fiber in this recipe?
No, the fiber content for this recipe is listed as null.
How many ingredients are needed to make this rice pudding?
The recipe requires 7 main ingredients.
What type of milk is used in the recipe?
The recipe calls for 2 cups of whole milk.
How much butter or margarine is required?
You will need 1/4 cup of melted butter or margarine.
What quantity of sugar is needed?
The recipe uses 1/3 cup of granulated sugar.
How many eggs are included in the instructions?
The recipe requires 4 eggs.
How much cooked rice is needed?
You will need 1/2 cup of pre-cooked rice.
Are raisins mandatory for this pudding?
No, the 3/4 cup of raisins is an optional addition for sweetness.
What type of vanilla extract should be used?
The recipe specifies 1 teaspoon of pure vanilla extract.
What is the first step in the preparation process?
The first step is to scald the whole milk in a saucepan over medium heat until steaming.
Should the milk be brought to a boil?
No, you should avoid boiling the milk; it only needs to be heated until it is steaming.
When should the butter and sugar be added?
Stir in the melted butter and sugar once the milk has been scalded and removed from the heat.
Why must the milk mixture cool before adding the eggs?
Cooling the mixture to room temperature prevents the eggs from cooking prematurely when they are added.
How should the eggs be prepared before being added?
The eggs should be slightly beaten in a separate bowl.
How do you combine the milk mixture with the eggs?
Gradually stir the cooled milk mixture into the eggs and mix well to combine.
What ingredients are folded in last?
Gently fold in the cooked rice, vanilla extract, and optional raisins until evenly distributed.
What kind of dish should the pudding be baked in?
The mixture should be poured into a well-buttered casserole dish.
What is a water bath and how is it used here?
A water bath involves placing the casserole dish inside a larger pan filled with hot water to help the pudding cook evenly.
What is the required oven temperature?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How long does the rice pudding need to bake?
The pudding should bake for approximately 45 minutes.
How do you check if the rice pudding is done?
The pudding is done when the custard is firm and a knife inserted in the center comes out clean.
Can this dessert be served cold?
Yes, the rice pudding can be enjoyed either warm or chilled.