So Rice Pudding
Creamy rice pudding infused with citrus and vanilla, topped with raisins and cinnamon, perfect as a comforting dessert for family gatherings or cozy evenings.
Ingredients
Instructions
- Prepare the rice by cooking it until tender.
- Preheat the oven to 350°F and grease an 8-inch baking pan.
- In a mixing bowl, combine the eggs, milk, heavy cream, sugar, lemon peel, orange peel, and vanilla.
- Pour the egg mixture over the cooked rice and add the raisins.
- Sprinkle with cinnamon on top.
- Bake in the preheated oven for 45 minutes until set and golden.
Tips & Substitutions
For a creamier texture, consider using arborio rice instead of regular uncooked rice. You can substitute heavy cream with coconut cream for a dairy-free version. If you want to add extra flavor, sprinkle some nutmeg along with the cinnamon on top before baking. To enhance the citrus notes, you might add a splash of lemon juice to the mixture.
Serving Suggestions
Serve warm or chilled, garnished with additional raisins or a sprinkle of cinnamon. It pairs beautifully with Terry'S Tart Lemon Pie for a sweet meal finish. Consider serving it alongside fresh fruits or a dollop of whipped cream for added richness. A side of fresh berries can also complement the pudding's flavors well.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or oven until heated through, adding a splash of milk or cream if it appears dry. This dish can also be enjoyed cold, making it a versatile treat.
Nutrition & Diet Analysis (per serving)
Each serving of So Rice Pudding contains roughly 504 calories, with 7g protein, 63g carbohydrates, and 20g fat. It is an excellent source of vitamin C (25% of the Daily Value) and vitamin A (24% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice for this pudding?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time to become tender. Adjust the initial cooking time accordingly, and ensure it is fully cooked before mixing with the other ingredients.
Is it possible to make this recipe vegan?
Absolutely! To make this rice pudding vegan, substitute the eggs with a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg), use almond or soy milk instead of dairy milk, and replace heavy cream with a non-dairy alternative like coconut cream.
How can I add more flavors to the rice pudding?
You can enhance the flavor by adding spices such as cardamom or nutmeg. Additionally, incorporating a splash of almond extract or substituting some of the milk with coconut milk can give a unique twist. Experimenting with different types of dried fruits, like apricots or cranberries, can also elevate the taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).