Silky Vanilla Rice Pudding Delight
Indulge in the luxurious creaminess of this Silky Vanilla Rice Pudding Delight. This delightful dessert is a stove-top version of classic rice pudding, featuring tender rice simmered to perfection in a rich creamy sauce. The combination of milk, eggs, and butter creates an irresistibly smooth texture that is both comforting and satisfying. Enhanced with vanilla and a hint of sweetness, this pudding can be enjoyed warm straight off the stove or chilled for a refreshing treat. Add optional raisins for a pop of sweetness, making this dish a timeless favorite for any occasion.
4
Servings
375
Calories
9
Ingredients
Ingredients
rice
3/4 cup (uncooked)
water
3 cups (none)
salt
1/4 teaspoon (none)
butter
2 tablespoons (unsalted)
milk
3 cups (whole or any preferred type)
eggs
3 (large, beaten)
sugar
3/4 cup (granulated)
vanilla extract
1 teaspoon (pure)
raisins
1/2 cup (optional, plump with warm water if desired)
Instructions
1
In a medium-sized saucepan, combine the uncooked rice, water, salt, and unsalted butter.
2
Cover and bring the mixture to a gentle simmer over medium heat. Let it simmer for 15 minutes, or until the rice is tender and the water is absorbed.
3
While the rice is cooking, heat the milk in a separate saucepan until it's scalding, being careful not to let it boil.
4
Once the rice is done, stir the hot milk into the rice mixture. If you're using raisins, add them at this stage. Cover the pan and let it simmer for an additional 15 minutes, allowing the flavors to meld.
5
In a mixing bowl, beat the eggs and granulated sugar together until smooth and well combined.
6
Once the rice mixture is ready, gradually stir in a few spoonfuls of the hot rice mixture into the egg mixture, stirring constantly to temper the eggs. This prevents them from scrambling.
7
Slowly return the tempered egg mixture back to the saucepan with the rice. Cook for another 5 minutes over low heat, stirring constantly until the pudding thickens and starts to bubble slightly.
8
Once thickened, remove from heat. Stir in pure vanilla extract and mix well.
9
Transfer the rice pudding into a serving bowl or individual dishes. Allow it to cool at room temperature.
10
You can serve it warm or chill it in the refrigerator to enjoy it cold. Garnish with a sprinkle of cinnamon if desired.
Nutrition Information
6.25g
Fat
60g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this rice pudding recipe?
The recipe is called Silky Vanilla Rice Pudding Delight.
Is this a stove-top or oven-baked recipe?
This is a stove-top version of classic rice pudding.
How many servings does this recipe yield?
The recipe makes 4 servings.
How many calories are in one serving?
Each serving contains 375 calories.
What amount of rice is needed for this pudding?
You will need 3/4 cup of uncooked rice.
How much water is required for the initial cooking phase?
The recipe calls for 3 cups of water.
What type of butter should be used?
You should use 2 tablespoons of unsalted butter.
How much milk is used in this recipe?
The recipe requires 3 cups of milk, whole or any preferred type.
How many eggs are necessary for the pudding?
You will need 3 large, beaten eggs.
What is the carbohydrate content per serving?
Each serving contains 60g of carbohydrates.
How much protein does a serving of this pudding provide?
There are 7.5g of protein per serving.
What is the fat content for this dessert?
One serving contains 6.25g of fat.
How much sugar is included in the recipe?
The recipe uses 3/4 cup of granulated sugar.
When should the vanilla extract be added?
Stir in 1 teaspoon of pure vanilla extract once the pudding is removed from the heat.
Are raisins mandatory in this recipe?
No, 1/2 cup of raisins is an optional ingredient.
How do I prevent the eggs from scrambling when adding them?
Gradually stir a few spoonfuls of the hot rice mixture into the beaten eggs to temper them before returning the mixture to the pan.
How long should the rice simmer initially?
Let the rice simmer for 15 minutes, or until it is tender and the water is absorbed.
Should the milk be boiled separately?
The milk should be heated until scalding but should not be allowed to boil.
How long do the rice and milk simmer together?
After adding the milk to the rice, let it simmer for an additional 15 minutes.
How long does the pudding cook after adding the eggs?
Cook for another 5 minutes over low heat, stirring constantly until it thickens.
Can I serve this rice pudding warm?
Yes, it can be enjoyed warm straight off the stove.
Is this pudding suitable to be served cold?
Yes, you can chill it in the refrigerator to enjoy it as a cold treat.
What garnish is recommended?
You can garnish the pudding with a sprinkle of cinnamon if desired.
What is the primary category for this recipe?
This recipe is categorized as a Dessert.
What should the texture of the pudding be?
It should have a rich, creamy, and irresistibly smooth texture.
How much salt is needed?
The recipe requires 1/4 teaspoon of salt.
How many ingredients are in this recipe?
There are a total of 9 ingredients used.
How do I plump the raisins if I choose to use them?
You can plump them with warm water before adding them to the mixture.
In what order should the initial ingredients be combined?
Combine the uncooked rice, water, salt, and unsalted butter in a medium-sized saucepan first.
What is the first step after the pudding thickens and bubbles slightly?
Remove the pan from the heat and stir in the pure vanilla extract.