Description
Creamy Pioneer Woman Rice Pudding delivers comfort from Texas kitchens with rich vanilla and cinnamon warmth. Simple ingredients blend into a nostalgic dessert perfect for sharing with loved ones who crave sweet, homemade memories.
Ingredients
Scale
Main Ingredients:
- 2 cups of milk (1% used here)
- 2 cups of water
- 1 cup of medium-grain white rice
- ½ cup of butter
- ½ cup of packed brown sugar
Dairy and Sweet Components:
- 8 ounces of sweetened condensed milk (adjust if needed)
- 2 tablespoons of heavy cream
- 1 tablespoon of salted butter
- 1 whole egg, beaten
- 1 tablespoon of vanilla extract
- ½ cup of light corn syrup
Additional Flavors and Garnishes:
- ½ cup of raisins (golden or regular)
- ½ cup of chopped pecans
- ½ cup of bourbon or other whiskey (optional)
- 1 tablespoon of bourbon or other whiskey (optional)
- Dash of ground cinnamon
- Dash of ground nutmeg
- Pinch of salt
Instructions
- Immerse the raisins in bourbon or whiskey for at least 60 minutes, allowing them to absorb the liquid and become plump with rich flavor.
- In a nonstick saucepan, combine uncooked white rice, water, whole milk, heavy cream (236 milliliters / 8 fluid ounces), unsalted butter, and a delicate pinch of kosher salt.
- Thoroughly blend the ingredients and elevate the heat to medium-high, bringing the mixture to a rolling boil while stirring intermittently.
- Immediately reduce the temperature to low, securely cover the saucepan, and allow the rice to gently simmer for 22-27 minutes until the grains become exceptionally tender and have absorbed most of the liquid.
- Simultaneously prepare the caramel-pecan topping by melting butter (57 grams / 2 ounces) in a separate small saucepan over medium heat, then introduce dark brown sugar and light corn syrup.
- Incorporate roughly chopped pecans and optional whiskey into the developing sauce, bringing the mixture to a soft bubbling state and cooking for 3-4 minutes until it reaches a slightly thickened consistency.
- Once the rice has finished cooking, fold in sweetened condensed milk, pure vanilla extract, ground cinnamon, and freshly grated nutmeg, returning the pan to low heat for an additional 4-5 minutes.
- Carefully temper the beaten egg by slowly introducing a small amount of the hot rice mixture, then integrate the egg and drained raisins into the pudding, stirring continuously for one minute to prevent curdling.
- Transfer the warm, creamy rice pudding into individual serving bowls, generously drizzle with the decadent caramel-pecan sauce, and serve immediately while still warm.
Notes
- Jazz up raisins by soaking them in bourbon for intense, boozy flavor that makes each bite more exciting.
- Slow-cooking rice in milk and cream guarantees a luxuriously smooth and decadent pudding texture.
- Ground cinnamon and nutmeg weave warm, aromatic notes that elevate the dessert’s overall complexity.
- Heavy cream transforms this classic treat into an ultra-rich, velvety indulgence that feels truly special.
- Caramel-pecan sauce adds dramatic crunch and silky sweetness, turning a simple pudding into an extraordinary dessert experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 650 kcal
- Sugar: 45 g
- Sodium: 180 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg