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Rice cooking time

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Easy, delicious, decadent rice pudding with a caramel-pecan topping. One bite and you’ll be transported to another plane of existence. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Use a nonstick saucepan if you have one. In a small bowl, combine the raisins and whiskey. 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. 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. 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. Why don’t you make rice pudding more often? There’s nothing like it in the world. It’s just one of those things you eat that causes you to roll your eyes and sigh. Like you’ve finally come home again.

Like the world finally, at long last, makes sense again. Like all the questions of life are now answered. And a bonus: It also happens to be one of the easiest desserts in the world to make! First, I want to get the raisins ready. And let them sit while you get all the other components ready. If you can do this a little ahead of time, it’s best to let them soak up the boozy goodness for at least an hour.

You can use regular raisins or golden raisins. I realize that there is a percentage of the rice pudding-eating population that recoils at the thought of putting raisins in their rice pudding. But all I am saying: Give raisins a chance. Especially if they’re soaked in whiskey, man. You’ve gotta use medium-grain rice when you make rice pudding.

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