Pioneer Woman Best Rice Pudding

Pioneer Woman best rice pudding is a creamy, comforting dessert with medium-grain rice, sweetened condensed milk and a caramel pecan sauce that comes together in 45 minutes. Try this cozy fall dessert for Thanksgiving, Christmas or a Sunday dinner, since it's stovetop easy and holiday ready.

Stop cooking the rice while you can still see creamy liquid in the pot, because the condensed milk finishes it later. Cook it until every grain is dry and the pudding turns thick and stodgy instead of silky.

Soaking the raisins in bourbon for an hour makes them plump and boozy, so every spoonful has a little warmth. Stirring a beaten egg in slowly off the heat also gives the pudding a custard-like body without scrambling.

Pioneer Woman Best Rice Pudding

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

40

minutes

Calories

615

kcal

Medium-grain rice simmers in milk and cream until tender, then gets richer with condensed milk, vanilla and a beaten egg. A warm brown sugar and pecan caramel melts right into the creamy bowl.

Ingredients

• 1/2 c. raisins (golden or regular)
  

• 1/2 c. bourbon or other whiskey (optional)
  

• 1 c. medium-grain white rice
  

• 2 c. milk
  

• 2 tbsp. heavy cream
  

• 1 tbsp. salted butter
  

• Pinch of kosher salt
  

• 8 oz. sweetened condensed milk (1 cup), plus more if needed
  

• 1 tbsp. vanilla extract
  

• Dash of ground cinnamon
  

• Dash of ground nutmeg
  

• 1 large egg, beaten
  

• 1/2 c. (1 stick) salted butter
  

• 1/2 c. packed brown sugar
  

• 1/2 c. light corn syrup
  

• 1/2 c. chopped pecans
  

• 1 tbsp. bourbon or other whiskey (optional)
  

Directions

• Soak the raisins: Combine 1/2 cup raisins and 1/2 cup bourbon or other whiskey in a small bowl. Set them aside for 1 hour, or use warm water if you'd rather skip the booze.
• Simmer the rice: Combine 1 cup medium-grain white rice, 2 cups milk, 2 tablespoons heavy cream, 1 tablespoon salted butter, a pinch of kosher salt and 2 cups water in a medium saucepan. Bring it to a gentle boil, then cover, reduce to low and simmer 20 to 25 minutes, stirring twice.
• Check the liquid: The rice should be cooked with visible creamy liquid still left in the pot. If it absorbs faster than that, cut this stage down to 18 to 20 minutes.
• Make the caramel sauce: While the rice cooks, combine 1/2 cup salted butter, 1/2 cup packed brown sugar, 1/2 cup light corn syrup and 1/2 cup chopped pecans in a medium saucepan. Heat over medium-low until gently bubbling, then cook about 5 minutes until the sugar melts and it looks like caramel sauce.
• Finish the sauce: Stir in 1 tablespoon bourbon or other whiskey if you're using it. Then pull the pan off the heat and set it aside.
• Flavor the pudding: Remove the rice from the stove and stir in 8 ounces sweetened condensed milk, 1 tablespoon vanilla extract, a dash of ground cinnamon and a dash of ground nutmeg. Return the pot to low heat for 5 minutes to finish cooking.
• Add egg and raisins: Take the pot off the heat and slowly drizzle in 1 large beaten egg while stirring constantly. Then drain the raisins and stir them in.
• Adjust the texture: For a creamier pudding, stir in a little more sweetened condensed milk. If it's too loose, put the pot back on the stove and cook another 3 to 4 minutes.
• Serve: Spoon the rice pudding into small bowls. Top each one with the warm caramel pecan sauce.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use brown rice or long-grain rice?

Long-grain rice works in a pinch, but the pudding will be less creamy because it has less starch. Arborio is the better swap, since it gives an even richer, custard-like result. I'd skip brown rice, which needs far more liquid and time.

How do I store leftover rice pudding?

Keep it in an airtight container in the refrigerator for up to two days. Store the caramel pecan sauce separately so the pecans stay crunchy. Rewarm both gently before serving.

How do I reheat rice pudding without drying it out?

Warm it gently over low heat with a splash of milk, stirring as it loosens. The rice keeps soaking up liquid in the fridge, so it will look thick when cold. A microwave also works in short bursts, with milk stirred in between.

Can I make the caramel pecan sauce ahead?

Yes, the sauce can be made a day or two ahead and kept in the fridge. Warm it in a small saucepan over low heat until it pours again. It's also great over vanilla ice cream.

Why did my rice pudding turn out too thick or gluey?

Usually the rice cooked too long and absorbed all the liquid before the condensed milk went in. Pull it off the heat while you can still see creamy liquid in the pot. If it still ends up thick, stir in a splash of milk or more condensed milk.