I’ve had a thing for rice pudding lately. It just snuck up out of nowhere. Up until recently, I never cared to try it. As a matter of fact, I refused to try it! But once I did, I found myself saying… Say! I like rice pudding. I do! I like it. Sam-I-Am! I really, really do! ;)
With all that said, it should come to no surprise that I’ve never made rice pudding before, and now with my new found love, it’s about time I do! I did, and thought why not share it with you too!
The recipe is adapted from a recipe I found on Allrecipes.com, but I tweaked it a bit to my liking. The only thing I would have loved to add was some chopped dates, which I thought I had on hand… but nope I didn’t. Sigh. I guess I’ll just have to make it again… oh darn. ;) And next time I will be adding those dates!
Feel free to go with the original, with mine, or tweak away! If you never made rice pudding before, it’s super easy to make, but I have a couple of tips for ya: 1. Make sure your rice is thoroughly cooked before adding the sugar, and 2. To avoid scrambled eggs in your pudding, don’t add the egg directly to the rice (see step 3 ). Most importantly, ENJOY!
Brown Sugar Rice Pudding with Cinnamon Whipped Cream
(makes 4 servings)
1 1/2 cups Cooked Rice (medium grain)
2 cups Milk
1 tablespoon Butter
1/3 cup Brown Sugar, packed
1/2 teaspoon Nutmeg
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 Egg, beaten
1/2 teaspoon Vanilla Extract (I used flavoring)
1 cup Heavy Whipping Cream
2 tablespoon Sugar
1/2 teaspoon Cinnamon
Optional (but I love it!):
1. Combine cooked rice with 1 1/2 cups milk, butter, brown sugar, nutmeg, cinnamon, and salt. Cook over medium heat until thick and creamy. About 15 -20 minutes. If using less fat milk, you will need more time.
2. In a bowl, combine the remaining 1/2 cup of milk, beaten egg, and vanilla.
3. Slowly add a few tablespoons (one at a time) of the rice mixture to the milk and egg mixture and stir. This will help raise the temperature of the mixture to avoid curdled eggs in your pudding. Then slowly add the mixture to the rice and stir at the same time. Continue to stir after completely combining for a couple of minutes.
Divide into bowls. Serve cold or at room temperature. (I prefer cold ;))
Cinnamon Whipped Cream:
1. On high speed, whisk together heavy whipping cream, sugar, and cinnamon until stiff peaks form.
Dollop some of the whipped cream onto each bowl of rice pudding. Garnish with toasted coconut and sprinkle some more cinnamon if you would like! Mm mm yum!