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Old-Fashioned Rice Pudding


Rice pudding has been around since the 1300s, and it's as popular as ever. There’s a whole restaurant devoted to it in New York City called Rice to Riches. If you’ve always been partial to this simple but simply delicious dessert, give this recipe a shot.

  • 3/4 cup uncooked white rice (Minute Rice is okay)
  • 1 cup half and half
  • 1 cup milk
  • 4 tbs Southern Cane Pure Cane Sugar
  • 1 tbs light brown sugar
  • 1/4 tsp salt
  • 2 egg yolks
  • 1 tbs unsalted butter
  • 1/2 tsp vanilla
  • 1/4 cup of rasins

    • DIRECTIONS:

    1. Using the directions on the box, boil rice in water with granulated sugar and salt in a medium saucepan until tender.

    2. Add half and half  and 1/2 cup milk and simmer on low for 20 minutes, stirring every few minutes until creamy and thick. (Be patient: it takes awhile to thicken). 

    3. Mix in brown sugar when thick.

    4. In a small bowl, combine egg yolks and three tablespoons of the pudding mixture, whisking quickly to prevent scrambling.

    5. When yolks are warm, combine with pudding mixture and the remaining half cup of milk.

    6. Continue cooking for 3-5 minutes until mixture is thickens.

    7. Remove from heat and add in butter, vanilla and cinnamon.

    8. Pudding can be served warm or cold.


     

    Simple Bread Pudding


    In New Orleans restaurants, you’ll find all kinds of fancy bread puddings – double chocolate bread pudding, white chocolate bread pudding, pumpkin bread pudding and the classic bread pudding with raisins, served with whiskey sauce. Still sometimes the simplest is the best. Give this recipe a try and let us know what you think.

    Ingredients:

  • 2 cups milk
  • 2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
  • 1 teaspoon vanilla extract
  • ⅓ cup Southern Cane Pure Cane Sugar
  • 1 pinch salt
  • ½ loaf brioche (5-6 cups) cut into 2-inch cubes
  • 2 eggs (beaten)
  • 1/4 cup of rasins

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    DIRECTIONS

    1. Preheat oven to 350°F

    2. In a small saucepan, warm milk, butter, vanilla, sugar and salt  over low heat, just until butter melts. Remove from heat, allow to cool.

    3. While it’s cooling, butter a 6-cup baking dish and fill it with the cubed bread.

    4. Whisk eggs into cooled milk mixture. Then pour the mixture over your bread cubes and bake for 30 to 45 minutes. You’ll know it’s done when edges of bread are browned and the custard is set but still a little wobbly. 

    5. This dessert is best served warm or at room temperature.