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Desserts

Georgia's Rice Pudding

Enjoy a bowl of warm comfort food that is simple to make. Chef Georgia Pellegrini has given the classic Rice Pudding a delicious gourmet twist.

Time
1hr
Ingredients
12
Servings
12
Products

Servings

4

Ingredients

12

Cook Time

35 minutes

Product used:

Long-Grain White

Difficulty

Easy

Ingredients

1 cup Riceland Extra Long Grain Rice
3 cups milk
1 cup heavy cream
Pinch of salt
3/4 cup light or dark brown sugar
4 eggs
1 teaspoon vanilla
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon ground black pepper
Grated rind of 1 orange
Grated rind of 1 lemon

Preparation

  1. In a heavy bottomed sauce pot, add the rice and cover with the milk and cream. Cover and cook over low heat, about 20 minutes until rice is tender. Stir frequently to prevent the rice from sticking to the bottom of the pot. Remove from heat and set aside.
  2. In a large mixing bowl, whisk together eggs and brown sugar until well combined.
  3. Add about one-half cup of the hot rice mixture to the egg mixture, one tablespoon at a time, vigorously whisking to incorporate.
  4. Add the egg mixture back into the saucepan of rice and milk along with the vanilla, spices and grated rinds. Stir on low heat for 5 to 10 minutes until thickened. Be careful not to allow the mixture to come to a boil at this point or it will curdle.  Remove from heat.
  5. Serve warm or cold.