This classic French rice pudding offers a luxurious, comforting finish to any meal. Slow-simmered long-grain rice absorbs milk, cream, and the deep aroma of a split vanilla bean, creating a thick, velvety texture that is both rich and subtly sweet. The addition of an egg yolk adds richness and helps thicken the mixture, while a fold-in of whipped cream provides a light, airy contrast. Topped with more whipped cream and briefly broiled until golden, it delivers a beautiful presentation and a delightful textural interplay between the hot, creamy pudding and the cool, crisp top. Perfect for special dinners or cozy weekend desserts, this dish brings home-style elegance to your table.
Club Rice Pudding
Description
This classic French rice pudding offers a luxurious, comforting finish to any meal. Slow-simmered long-grain rice absorbs milk, cream, and the deep aroma of a split vanilla bean, creating a thick, velvety texture that is both rich and subtly sweet. The addition of an egg yolk adds richness and helps thicken the mixture, while a fold-in of whipped cream provides a light, airy contrast. Topped with more whipped cream and briefly broiled until golden, it delivers a beautiful presentation and a delightful textural interplay between the hot, creamy pudding and the cool, crisp top. Perfect for special dinners or cozy weekend desserts, this dish brings home-style elegance to your table.Ingredients
Directions
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In a heavy saucepan, combine the milk, heavy cream, salt, split vanilla bean, and 3/4 cup of the granulated sugar.
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Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
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Stir in the long-grained rice, then reduce the heat to low to maintain a gentle simmer.
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Cover the saucepan and simmer gently for 1 hour and 45 minutes, stirring occasionally, until the rice is soft and the mixture has thickened.
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Remove the saucepan from the heat and allow the pudding to cool slightly for about 10 minutes.
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Remove and discard the vanilla bean.
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Whisk the remaining 1/4 cup of sugar and the egg yolk together in a small bowl, then stir this mixture into the warm rice pudding to temper the egg.
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Allow the pudding to cool further until just warm, about 15 minutes.
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Preheat the broiler.
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Gently fold all but 2 tablespoons of the whipped cream into the rice pudding mixture.
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Place a few raisins in the bottom of individual crocks or a souffl&# 195;© dish, if using.
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Pour the rice pudding mixture into the prepared dishes.
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Spread the remaining 2 tablespoons of whipped cream in a thin layer over the top of each portion.
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Place the dishes under the broiler for 2-3 minutes, watching closely, until the tops are lightly browned.
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Allow to cool slightly, then chill in the refrigerator until ready to serve.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 639.3kcal
- % Daily Value *
- Total Fat 46.0g71%
- Saturated Fat 28.2g141%
- Cholesterol 136.8mg46%
- Sodium 2546.8mg107%
- Total Carbohydrate 43.4g15%
- Dietary Fiber 8.4g34%
- Sugars 18.0g
- Protein 14.9g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
