Rice Pudding

Name: Rice Pudding
Ingredients: 1/2 cups Raisins (golden Or Regular); 1/2 cups Bourbon Or Other Whiskey (optional); 1 cup Medium Grain White Rice; 2 cups Water; 2 cups Milk (I Used 1%); 2 Tablespoons Heavy Cream; 1 Tablespoon Salted Butter; Pinch Of Salt; 8 ounces, fluid Sweetened Condensed Milk, More If Needed; Dash Of Ground Cinnamon; Dash Of Ground Nutmeg; 1 Tablespoon Vanilla Extract; 1 whole Egg, Beaten; Caramel-Pecan Sauce; 1/2 cups Butter; 1/2 cups Packed Brown Sugar; 1/2 cups Light Corn Syrup; 1/2 cups Chopped Pecans; 1 Tablespoon Bourbon Or Other Whiskey (optional)

19 ingredients

8 steps

Ingredients

1/2 cups Raisins (golden Or Regular)
1/2 cups Bourbon Or Other Whiskey (optional)
1 cup Medium Grain White Rice
2 cups Water
2 cups Milk (I Used 1%)
2 Tablespoons Heavy Cream
1 Tablespoon Salted Butter
Pinch Of Salt
8 ounces, fluid Sweetened Condensed Milk, More If Needed
Dash Of Ground Cinnamon
Dash Of Ground Nutmeg
1 Tablespoon Vanilla Extract
1 whole Egg, Beaten
Caramel-Pecan Sauce
1/2 cups Butter
1/2 cups Packed Brown Sugar
1/2 cups Light Corn Syrup
1/2 cups Chopped Pecans
1 Tablespoon Bourbon Or Other Whiskey (optional)

Directions

1

***Be sure to use medium-grain rice (not long-grain.)
2

***Use a nonstick saucepan if you have one.
3

In a small bowl, combine the raisins and whiskey. Set aside for 1 hour.
4

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.
5

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.
6

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.
7

***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.
8

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