Mohamed Shili Easy, delicious, and taking around 1 hour to prepare, this Pioneer Woman Rice Pudding by Ree Drummond is prepared using white rice, milk, butter, raisins, and eggs. This comforting Rice Pudding recipe, perfect as a dessert, can serve up to 8 people.
Pioneer Woman Rice Pudding Ingredients
- 1/2 cup of raisins (golden or regular)
- 1/2 cup of bourbon or other whiskey (optional)
- 1 cup of medium-grain white rice
- 2 cups of water
- 2 cups of milk (1% used here)
- 2 tablespoons of heavy cream
- 1 tablespoon of salted butter
- Pinch of salt
- 8 ounces of sweetened condensed milk (adjust if needed)
- Dash of ground cinnamon
- Dash of ground nutmeg
- 1 tablespoon of vanilla extract
- 1 whole egg, beaten
For the Caramel-Pecan Sauce:
- 1/2 cup of butter
- 1/2 cup of packed brown sugar
- 1/2 cup of light corn syrup
- 1/2 cup of chopped pecans
- 1 tablespoon of bourbon or other whiskey (optional)
How To Make Pioneer Woman Rice Pudding
- Prepare the raisins: Soak the raisins in bourbon or whiskey for a minimum of one hour to enhance their flavor and plumpness.
- Combine initial ingredients: In a nonstick saucepan, add the rice along with water, milk, heavy cream, butter, and a pinch of salt.
- Cook the rice mixture: Stir the combined ingredients well, then bring the mixture to a boil over medium-high heat.
- Simmer the rice: Once boiling, reduce the heat to low, cover the saucepan, and allow the rice to simmer for 20-25 minutes until it becomes tender.
- Prepare the caramel-pecan topping: While the rice cooks, melt butter in a small saucepan over medium heat, then add brown sugar and corn syrup.
- Add pecans and whiskey to the sauce: Stir in the chopped pecans and optional whiskey, bring to a gentle boil, and cook for 3-4 minutes until slightly thickened.
- Enhance the cooked rice: After the rice has simmered, add sweetened condensed milk, vanilla extract, ground cinnamon, and nutmeg, then return to heat for 4-5 minutes.
- Incorporate the egg and raisins: Reduce the heat to low and carefully stir in the beaten egg, then add the drained raisins, cooking and stirring constantly for another minute.
- Serve the pudding: Spoon the warm rice pudding into small bowls or teacups and drizzle with the caramel-pecan sauce before serving.
Recipe Tips
- Raisin Alternatives: To diversify flavors, consider substituting raisins with dried cherries, cranberries, or apricots for a different burst of sweetness.
- Rice Varieties: Experiment with different types of rice such as basmati or jasmine for a unique texture and aroma in your rice pudding.
- Serving Temperature: While traditionally served warm, try chilling the rice pudding for a refreshing twist, especially in warmer weather.
- Enhanced Creaminess: For an even creamier texture, replace the 1% milk with whole milk or add an extra tablespoon of heavy cream.
- Spice Variations: Introduce a spice like cardamom or a dash of clove for a subtle but distinct flavor that complements the traditional cinnamon and nutmeg.
What To Serve With Rice Pudding
Serve your comforting Pioneer Woman Rice Pudding with a scoop of vanilla bean ice cream, a drizzle of salted caramel sauce, candied pecans, a sprinkle of toasted coconut, and a few slices of fresh peaches.
You can also pair it with a dollop of whipped cream, a sprinkle of orange zest, and mint leaves for a refreshing finish.
How To Store Rice Pudding
To Refrigerate: Place the rice pudding in an airtight container and refrigerate. It will keep well for up to 5 days. Ensure the pudding is covered tightly to prevent it from absorbing other odors.
To Freeze: Rice pudding can be frozen, but the texture may change slightly upon thawing. Freeze in a sealed container for up to one month. Thaw in the refrigerator before reheating.
How To Reheat Rice Pudding
In The Oven: Preheat your oven to 350°F. Transfer the rice pudding to a baking dish and cover it with aluminum foil to prevent drying out. Heat for about 15-20 minutes, or until thoroughly warmed.
In The Microwave: Place the rice pudding in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, allowing a corner to vent. Heat on high for 1-2 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Spoon the rice pudding into an air fryer-safe dish. Set the air fryer to 300°F and heat for about 8-10 minutes. Stir halfway through the heating process to promote even warmth.
Frequently Asked Questions
Can I Use Non-Dairy Milk Alternatives in This Recipe?
Yes, you can substitute cow’s milk with non-dairy alternatives like almond milk, coconut milk, or oat milk. These substitutes will alter the flavor slightly and may affect the creaminess.
What Is the Best Type of Rice to Use for Rice Pudding?
Medium-grain white rice is ideal for pudding as it becomes creamy when cooked. You can also use short-grain rice or Arborio rice for a similar texture.
How Long Can I Soak the Raisins in Bourbon?
Soaking the raisins for at least one hour is recommended, but for enhanced flavor, you can soak them overnight. This allows the raisins to absorb more of the bourbon, enriching the final taste of the pudding.
Pioneer Woman Rice Pudding Nutrition Facts
- Calories: 280 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 55mg
- Sodium: 105mg
- Potassium: 190mg
- Fiber: 1g
- Sugar: 25g
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Pioneer Woman Rice Pudding
Description
Easy, delicious, and taking around 1 hour to prepare, this Pioneer Woman Rice Pudding by Ree Drummond is prepared using white rice, milk, butter, raisins, and eggs. This comforting Rice Pudding recipe, perfect as a dessert, can serve up to 8 people.
Pioneer Woman Rice Pudding Ingredients
For the Caramel-Pecan Sauce:
How To Make Pioneer Woman Rice Pudding
- Prepare the raisins: Soak the raisins in bourbon or whiskey for a minimum of one hour to enhance their flavor and plumpness.
- Combine initial ingredients: In a nonstick saucepan, add the rice along with water, milk, heavy cream, butter, and a pinch of salt.
- Cook the rice mixture: Stir the combined ingredients well, then bring the mixture to a boil over medium-high heat.
- Simmer the rice: Once boiling, reduce the heat to low, cover the saucepan, and allow the rice to simmer for 20-25 minutes until it becomes tender.
- Prepare the caramel-pecan topping: While the rice cooks, melt butter in a small saucepan over medium heat, then add brown sugar and corn syrup.
- Add pecans and whiskey to the sauce: Stir in the chopped pecans and optional whiskey, bring to a gentle boil, and cook for 3-4 minutes until slightly thickened.
- Enhance the cooked rice: After the rice has simmered, add sweetened condensed milk, vanilla extract, ground cinnamon, and nutmeg, then return to heat for 4-5 minutes.
- Incorporate the egg and raisins: Reduce the heat to low and carefully stir in the beaten egg, then add the drained raisins, cooking and stirring constantly for another minute.
- Serve the pudding: Spoon the warm rice pudding into small bowls or teacups and drizzle with the caramel-pecan sauce before serving.
