Rice Pudding (Charley’s 517)

darthy jones

By
@eats4me

Growing up the eldest of 13 kids to feed and no money, my mom would make rice pudding for us using leftover rice. So, I have always loved it. Then, I found this recipe over 20 years ago and have used it since. I don't remember exactly how I acquired it. However, I do recall a label "Charley's 517." Whenever I serve it in my home to family, friends and/or guests, the requests start coming in asking me to prepare it for their house! While a little labor intensive, it is truly worth the effort! And, I get the pleasure of watching them enjoy it!


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Rating:

Comments:

Serves:

8 to 12

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

1 1/4 qt
half-half
2 c
heavy whipping cream, divided
2/3 c
long-grain white rice
2/3 c
white sugar
1/8 tsp
salt
2 tsp
vanilla (or 1 split vanilla bean)
3 large
egg yolks
1/3 c
dark raisins (or golden if desired)
3 Tbsp
dark rum (for soaking raisins)
1 tsp
ground cinnamon

RICH AND CREAMY RICE PUDDING

Directions Step-By-Step

1
Combine half-and-half with 1 ½ cups of whipping cream in a large heavy saucepan. Stir in rice, sugar, salt and vanilla bean if using (add vanilla extract after removing from heat). Place pan over moderate low heat and stir continuously bringing mixture to a boil. Do not let it boil over. Reduce heat to low and simmer, stirring frequently until as thick as oatmeal (about 35 minutes). Stir constantly during last 10 minutes to prevent sticking. Remove pan from heat.
2
Whisk egg yolks in large bowl and gradually add about 1 cup of pudding (to temper eggs) then, add to rest of pudding. (If using vanilla extract, stir it in). Cover with plastic wrap placed directly on pudding. Chill over night.
3
Whip remaining ½ cup of whipping cream until stiff and carefully fold into the chilled rice pudding.
Drain raisins and sprinkle with cinnamon. Spoon into individual bowls or fold into entire pudding.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Rice/Grains
Regional Style: American