This recipe takes me back to my childhood. Mom would make rice pudding from time to time and we all loved it! My version contains dark rum, Mmmmm! Sounds good already huh? The secret to very creamy rice pudding is to use medium grain white rice. It has a higher starch content has a tender texture when cooked. You can use long grain if that's all you have, but the texture of the rice will be a little more chewy. Also, make sure the rum you use is gluten free, a quick Google search is all it takes. I used left-over rice from the night before, just make sure the rice you use isn't seasoned with anything but salt.
- 2 cups cooked medium grain white rice
- 1-1/2 cups milk
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- 1/8 teaspoon salt (omit if your rice was pre-seasoned)
- pinch of nutmeg (a little goes a long way)
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons dark rum (gluten-free)
Lightly beat the egg in a small bowl and set aside.
In a medium sized sauce pan combine the cooked rice, milk, cream, brown sugar, salt and nutmeg.
Cook over medium heat, stirring constantly, for 15 minutes or so until it coats the back of your spoon.
Slowly whisk 1/2 cup of the hot mixture into the beaten egg.
Return the egg mixture to the pan and continue to cook for 2 more minutes.
Remove from the heat and stir in the vanilla and rum.
Spoon the pudding into 4 serving dishes. This recipe is just as delicious chilled if you prefer it that way. Enjoy!
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