November

November

May 18, 2017

CREAMY RICE PUDDING WITH BOURBON SOAKED RAISINS

Everyone knows that we Southerners love our sweets
and well, you can never tell who's in the mood
for buttermilk pie and who would like a little pudding!
Today, it's all about "the pudding!"


There is one sweet ending that comes to mind
when you are craving the best of "comfort food!"
And, that lovies, is Rice Pudding!
It was my Daddy's favorite of all times!
So, of course, I often made this for him when we
were home in Mississippi on the weekends.
Over the years, I have cultivated this old-fashioned pudding
to create the creamiest, most decadent rice pudding ever!
And, being a true southern belle,
I take a good bourbon,,,and soak the raisins until they
absorb all that golden goodness.........and,
in my book there is only ONE good bourbon
which is Jack Daniels!



1 cup rice
1 (12 ounce) can of evaporated milk
2 cups whole milk
3/4 cup sugar
2 eggs, beaten
2 egg yolks, beaten
1/4 cup butter
1 t. salt
1 t. vanilla
1 t. cinnamon
1/2 t. nutmeg
1/4 cup raisins
2T. bourbon


Take the 1/4 cup raisins
and place in a small bowl.
Add 2 T. bourbon and set aside.

In a medium saucepan, add the rice.
Stir in the evaporated milk and whole milk,
along with the sugar.
Stirring constantly, bring mixture to a gently boil.
This is important to gently stir mixture
until this reaches a boil.
Turn heat to low and allow mixture to thicken.
When most of the rice has absorbed the milk,
remove from heat and gently and slowly,
stir in the beaten eggs and yolks, stirring all the while.
Place back on heat and stir for two minutes on low.
Remove from heat, add spices, vanilla and raisins.

You can allow the pudding to set at room temperature for about
30 minutes for a really creamy consistency.
If you wish a firmer pudding,
bake at 350 degrees F. for about 15 minutes.
We serve this pudding warm, but it can also be served cold.
Store, covered,  in refrigerator until all is used. 

10 comments:

  1. Rice Pudding is also my husband's fav. I've tried many recipes- so thank you for your's.
    I will try it on him, all the others have been failures. Give Ms Mae Mobley a hug from Grammy.:-)PS I'll let you know how he likes the rice pudding.

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    1. How wonderful Blanche. Mae thanks you!!! If he loves a really creamy pudding, it is best served while warm and from the saucepan, rather than baked. Enjoy!

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  2. Wowie! That sounds like a rich rice pudding! My grandmother would have loved it!

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    1. It's a divine pudding Deanna...we southerners love our rice pudding!

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  3. I know that probably no one in my family would eat this...but me !! I like rice pudding and custards also. If it isn't Jello puddings my family would do without. LOL Your rice pudding just sounds so good. It looks tempting too the way you have served it . Blessings, xoxo, Susie

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    1. Treat yourself Susie...it's yummy!!! If you are going to eat dessert, then make it a great one! Have a great weekend love!

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  4. We are giving the Rice Pudding-4 thumbs up- my 2 and his 2! He said it is RICH, but it is the best I've made by far. Thank You. Hugs for Ms Mae :-)

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    1. So glad y'all liked it Blanche! Yes, it' is rich because of the evaporated milk....love it that way! Thank you so much for sharing!!!! Warm hugs!

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  5. Oh sweetie sounds utterly delightful. We love "Rice Puddin'" at our house. Next time you might try a pinch of Cardamom. I bought it especially for a cookie recipe, since it is so expensive I wanted to use it up before it spoiled..so I was throwing that stuff in everything..but let me tell you girl..it was an absolutely fabulous addition to rice pudding. Now, I am fixin' to go steal a bit of my hubby's burbon and soak me some rasins! Have a wonderful weekend dear and many blessings.

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    Replies
    1. Oh Miss Jacquie! I do believe you have kicked it up a notch!!!! Fantastic! Thanks so much for this sweet tip and I will most definitely put Cardamom on my shopping list! So excited for you sharing this little secret!!! Warm hugs love!

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