Imen Dridi Alton Brown’s Rice Pudding is a decadent blend of cooked rice, milk, coconut milk, and spices, topped with pistachios and raisins, and ready in 20 minutes for a quick, indulgent sweet treat.
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đ€ Why Youâll Love This Rice Pudding Recipe:
- Exotic Twist: Cardamom adds warmth.
- Nutty Crunch: Pistachios for texture.
- Perfect Sweetness: Balanced with raisins.
â What Is Alton Brown’s Rice Pudding Recipe?
Alton Brown’s Rice Pudding is a rich delicacy that smoothly combines cooked rice, coconut milk, whole milk, cardamom, and nutty pistachios, resulting in a luscious and pleasing treat.
đ Alton Brown Rice Pudding Ingredients
- 1 cup cooked long-grain or basmati rice
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 cup coconut milk
- 2 ounces sugar, approximately 1/4 cup
- 1/4 teaspoon ground cardamom
- 1 1/2 ounces golden raisins, approximately 1/3 cup
- 1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup
đź How To Make Alton Brown Rice Pudding
- Mix the milk and cooked rice in a large nonstick sauté pan set over medium heat. Bring the mixture to a boil over medium heat.
- Turn the heat down to low and simmer, stirring often, for about 5 minutes, or until the sauce starts to thicken.
- Turn the heat up to medium, whisk in the coconut milk, sugar, cardamom, and heavy cream; simmer, stirring occasionally, for around 5 to 10 minutes, or until the mixture re-thickens slightly.
- To keep the cardamom from sticking together, use a whisk. Remove from heat and toss in pistachios and raisins after the mixture starts to thicken slightly.
- Put plastic wrap directly on top of the pudding after transferring it to individual serving dishes or a glass bowl. Serve at room temperature or chilled.
đ Recipe Tips
- Crunchy Texture: Elevate with chopped pistachios.
- Sweet Harmony: Balance sugar with golden raisins.
- Clump-Free Spice: Whisk in cardamom smoothly.
- Precision Simmer: Avoid burning while thickening.
đ« What Pairs Nicely With Rice Pudding?
Complementing rice pudding with a cinnamon sugar dusting, fruit compote, chopped nuts, lightly whipped cream, chocolate shavings, and vanilla sauce.
đ How To Store Leftovers Rice Pudding?
- In The Fridge: Leftover rice pudding can be kept for 4 days when placed in a sealed container.
- In The Freezer: Freeze leftover rice pudding for up to 3 months in freezer-safe containers. Let thaw in the fridge before reheating.
đ„” How To Reheat Leftovers Rice Pudding?
- Microwave:Â Pour rice pudding into a microwave-safe dish and heat in 30-second intervals over medium heat, stirring intermittently, until heated through.
- Stove: Heat rice pudding in a pot over low to medium heat for 4 minutes, stirring often until hot.
FAQs
Why does my rice pudding taste grainy?
Your rice pudding may taste grainy if you fail to cease stirring post-thickening, hindering a smooth and creamy texture.
Is jasmine or basmati rice better for rice pudding?
Aromatic Basmati Rice is preferred for rice pudding due to its starch content, creating a creamier texture and enhancing flavor.
How can I thicken up my rice pudding?
To thicken rice pudding, whisk in a beaten egg while warming and continue cooking until thickened consistency.
Why is my rice pudding gummy?
Your rice pudding may turn gummy if the rice absorbs too much liquid, causing grains to split and starches to create a soft, gluey texture.
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Alton Brown Rice Pudding Nutrition Facts
Amount Per Serving
- Calories 99
- Total Fat 2g
- Saturated Fat 1.1g
- Trans Fat 0.1g
- Cholesterol 11mg
- Sodium 89mg
- Total Carbohydrates 17g
- Dietary Fiber 0.3g
- Sugars 11g
- Protein 3g
Alton Brown Rice Pudding
Description
Alton Brownâs Rice Pudding is a decadent blend of cooked rice, milk, coconut milk, and spices, topped with pistachios and raisins, and ready in 20 minutes for a quick, indulgent sweet treat.
Ingredients
Instructions
- Mix the milk and cooked rice in a large nonstick sauté pan set over medium heat. Bring the mixture to a boil over medium heat.
- Turn the heat down to low and simmer, stirring often, for about 5 minutes, or until the sauce starts to thicken.
- Turn the heat up to medium, whisk in the coconut milk, sugar, cardamom, and heavy cream; simmer, stirring occasionally, for around 5 to 10 minutes, or until the mixture re-thickens slightly.
- To keep the cardamom from sticking together, use a whisk. Remove from heat and toss in pistachios and raisins after the mixture starts to thicken slightly.
- Put plastic wrap directly on top of the pudding after transferring it to individual serving dishes or a glass bowl. Serve at room temperature or chilled.
Notes
- Crunchy Texture:Â Elevate with chopped pistachios.
Sweet Harmony:Â Balance sugar with golden raisins.
Clump-Free Spice:Â Whisk in cardamom smoothly.
Precision Simmer:Â Avoid burning while thickening.
