Chefys Rice Pudding Recipes

CHEF JOHN'S CLASSIC RICE PUDDING

Chef John's Classic Rice Pudding image

For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it's a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.

Provided by Chef John

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time 3h35m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup uncooked long-grain white rice
¼ teaspoon kosher salt
1 cup water
¼ cup white sugar
1 ⅓ cups milk
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
1 large egg yolk
1 tablespoon cold butter
2 tablespoons dried cherries, chopped

Steps:

Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 39.6 g, Cholesterol 65.4 mg, Fat 5.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 179.7 mg, Sugar 19.4 g

CHEFY'S RICE PUDDING

Chefy's Rice Pudding image

Make and share this Chefy's Rice Pudding recipe from Food.com.

Provided by Derf2440

Categories Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups long grain rice
3 quarts half-and-half cream
12 eggs, beaten
2 1/2 cups sugar
4 teaspoons vanilla
2 1/2 cups raisins

Steps:

Cook rice according to package directions.
Scald cream.
Combine eggs, sugar, and vanilla.
Place rice and raisins in oven proof casserole, add cream and egg mixture.
Stir.
Place casserole in a pan of hot water and bake'til custard is partially set, (approaximately 30 minutes).
Remove from oven.
Stir and set aside to cool.

Nutrition Facts : Calories 470.6, Fat 19.9, SaturatedFat 11.4, Cholesterol 180.6, Sodium 104.8, Carbohydrate 64.4, Fiber 1, Sugar 36.3, Protein 10.3

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