Who Here Likes Pudding? Today Is Your Lucky Day because We Have 7 Pudda-Licious Recipes Up Ahead For You!

If you are going to eat rice pudding, do so with lots of raisins. if you don’t like raisins, learn to like raisins. I’m telling ya, these little sun-sweet morsels really make or break this recipe. They add a plump and juicy flair to the rice pudding that really puts a smile on your face.

Check out what my pals over at The Pioneer Woman had to say about this recipe:

“I don’t make rice pudding very often, but whenever I do, I always stop dead in my tracks and confront myself with the same question:

“Why don’t you make rice pudding more often?!?”

I mean…rice pudding. Rice pudding. There’s nothing like it in the world. Creamy, sweet, dreamy, perfect.”

Yes. Everything mentioned in the above quote is true. Rice pudding is the epitome of comfort food. You can never just stop after one bowl!

Ingredients

1/2 cup Sunmaid Raisins (golden Or Regular)

1/2 cup Bourbon Or Other Whiskey (optional)

1 cup Uncle Ben’s Medium Grain White Rice

2 cups Water

2 cups TruMoo Milk (I Used 1%%)

2 Tablespoons Borden Heavy Cream

1 Tablespoon Land O Lakes Salted Butter

Pinch Of Morton Salt

8 ounces, fluid Eagle Brand Sweetened Condensed Milk, More If Needed

Dash Of McCormick Ground Cinnamon

Dash Of Ground Nutmeg

1 Tablespoon Vanilla Extract

1 whole Eggland’s Best Egg, Beaten

Caramel-Pecan Sauce

1/2 cup Butter

1/2 cup Domino Packed Brown Sugar

1/2 cup Karo Light Corn Syrup

1/2 cup Fisher Chopped Pecans

1 Tablespoon Bourbon Or Other Whiskey (optional)

Instructions

In a small bowl, combine the raisins and whiskey. Set aside for 1 hour.

In a medium saucepan or pot, combine the rice, water, milk, cream, butter, and salt. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage. Note: The rice should be cooked, but there should still be visible creamy liquid; it should not all be absorbed. If the liquid looks like it is absorbing more quickly than this, you can cut this stage to 18-20 minutes.

Remove the pot from the stove and add the sweetened condensed milk, cinnamon, nutmeg, and vanilla. Return to low heat for 5 minutes to finish cooking.

Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly. Drain the raisins and stir them in. If you’d like the pudding to be a little creamier, stir in a little more sweetened condensed milk. If it’s too creamy, return to the stovetop and cook for another 3 to 4 minutes. Serve immediately in a small bowl.

While the rice is cooking for the first stage, make the Caramel-Pecan Sauce: Combine 1/2 cup butter, brown sugar, light corn syrup, and chopped pecans. Heat up the mixture over medium-low heat, then allow to bubbly gently for 5 minutes, or until consistency is like a nice caramel sauce.. Remove from the heat and set aside.

Top each portion of rice pudding with some of the Caramel-Pecan Sauce.

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Quick Tip: Be sure to use medium-grain rice (not long-grain.) Use a nonstick saucepan if you have one. – The Pioneer Woman

Thank you to Ree Drummond for this great recipe.