This unique rice pudding transforms a classic comfort food into a sophisticated dessert by incorporating a sweet English-style stout. The beer adds deep notes of coffee and chocolate that complement the creamy eggs and whipping cream perfectly. Warm spices like cinnamon, nutmeg, and cloves infuse the mixture with cozy aromas, while chopped dates provide bursts of natural sweetness and chewy texture. The result is a custard that is both dense and airy, with a beautiful golden crust from the butter scattered on top before baking. Serve it warm for the best experience, allowing the flavors to meld harmoniously. It is an ideal choice for dinner parties or holiday gatherings where you want to impress guests with a twist on tradition. Simple ingredients create a complex flavor profile that feels indulgent yet homemade.
Rice Pudding With Stout
Description
This unique rice pudding transforms a classic comfort food into a sophisticated dessert by incorporating a sweet English-style stout. The beer adds deep notes of coffee and chocolate that complement the creamy eggs and whipping cream perfectly. Warm spices like cinnamon, nutmeg, and cloves infuse the mixture with cozy aromas, while chopped dates provide bursts of natural sweetness and chewy texture. The result is a custard that is both dense and airy, with a beautiful golden crust from the butter scattered on top before baking. Serve it warm for the best experience, allowing the flavors to meld harmoniously. It is an ideal choice for dinner parties or holiday gatherings where you want to impress guests with a twist on tradition. Simple ingredients create a complex flavor profile that feels indulgent yet homemade.Ingredients
Directions
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Combine the rice, water, and salt in a heavy saucepan.
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Bring to a boil, reduce the heat, cover, and cook until the water is absorbed, about 15 minutes.
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Remove from heat, fluff with a fork, cover, and let cool completely.
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Butter the bottom and sides of a 6-cup baking dish or 8 individual casseroles (ramekins).
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Sprinkle with bread crumbs and roll the dish around to coat all the surface with crumbs.
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Tap out any excess bread crumbs.
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Preheat the oven to 325 degrees F (163°C).
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Beat the eggs lightly in a large bowl.
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Add the stout, 1/3 cup of the cream, vanilla, sugar, and spices and stir to combine.
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Add the cooled rice and stir to break up any clumps.
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Toss the chopped dates in flour to coat them evenly, shaking off the excess, and stir them into the rice mixture.
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Pour the mixture into the prepared baking dish.
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Cut the remaining butter into small pieces and scatter them on top.
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Bake uncovered until set, about 1 hour.
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Serve warm, with the rest of the cream, lightly whipped.
Nutrition Facts
- Amount Per Serving
- Calories 390kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 12g60%
- Cholesterol 180mg60%
- Sodium 300mg13%
- Total Carbohydrate 42g15%
- Dietary Fiber 2g8%
- Sugars 15g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
