Carolina Gold Rice Pudding
Indulge in the creamy decadence of Carolina Gold Rice Pudding, a rich and luxurious dessert that highlights the unique texture and nutty flavor of heirloom Carolina Gold rice. Gently simmered in a blend of whole milk and heavy cream, this recipe creates a velvety pudding sweetened with granulated sugar and infused with fragrant vanilla bean for an irresistible depth of flavor. The addition of tempered egg yolks ensures a silky finish, while a touch of butter adds lusciousness. Perfectly spiced with an optional sprinkle of cinnamon and beautifully complemented by fresh berries or fruit compote, this Southern-inspired treat is a comforting classic that can be served warm or chilled. With its creamy texture, balanced sweetness, and elegant presentation, Carolina Gold Rice Pudding is a show-stopping dessert perfect for any occasion.
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Recipe Information
Ingredients
- 1 cup Carolina Gold rice
- 4 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 1 bean Vanilla bean (or 1 teaspoon pure vanilla extract)
- 3 large Egg yolks
- 2 tablespoons Unsalted butter
- 0.5 teaspoon Ground cinnamon (optional, for garnish)
- as needed Fresh berries or compote (optional, for topping)
Instructions
Rinse the Carolina Gold rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the milk, heavy cream, sugar, and salt.
Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan (or add vanilla extract if using).
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
Once simmering, stir in the rinsed rice and reduce the heat to low.
Cook the rice, stirring frequently, for about 30-35 minutes, or until the rice is very tender and the mixture has thickened to a pudding-like consistency.
In a small bowl, whisk the egg yolks. Gradually temper the yolks by adding a ladleful of the hot pudding mixture into the yolks while whisking continuously to prevent curdling.
Slowly pour the tempered egg mixture back into the saucepan, stirring constantly.
Cook for an additional 2-3 minutes over low heat until the pudding thickens further and the eggs are fully incorporated. Be careful not to let the mixture boil.
Remove the pudding from the heat and stir in the butter until fully melted and incorporated.
Discard the vanilla bean pod, if used, and pour the pudding into serving dishes or a large bowl.
Let the rice pudding cool slightly, then cover and refrigerate for at least 2 hours if serving chilled.
Before serving, sprinkle with a dash of ground cinnamon or top with fresh berries or compote, if desired.
Nutrition Facts
Calories |
2937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 973 mg | 324% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 322.6 g | 117% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 157.4 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 12.1 mcg | 61% | |
| Calcium | 1325 mg | 102% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1714 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
