CAROLINA GOLD RICE PUDDING
From Paula Deen. This is one of the best rice pudding recipes I've ever had. It tastes great warm or cold, although I prefer mine warm.
Provided by Kay D.
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Put the rice in the top of a double boiler set over simmering water.
- Add the salt and 3 cups of boiling water.
- Cover and cook until the rice is tender, about 30 minutes.
- Stir in the condensed milk, butter, and raisins.
- Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.
- Remove the pot from the heat and stir in the vanilla and nutmeg.
- Spoon the pudding into individual custard cups and refrigerate until ready to serve.
- Invert puddings onto chilled plates and serve with fruit sauce.
- For the fruit sauce:.
- Combine the orange juice, sugar, and cornstarch in the top of a double boiler.
- Cook the mixture over simmering water until it thickens.
- Remove the pot from the heat and stir in the lemon juice, butter, rum extract, and stewed fruit.
- Serve warm over rice pudding.
Nutrition Facts : Calories 426.1, Fat 13.2, SaturatedFat 8.2, Cholesterol 39.8, Sodium 271.6, Carbohydrate 71, Fiber 1.1, Sugar 47.8, Protein 6.2
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