You and I are taking our relationship to the next level here friend, because this right here is a family recipe.
And let me tell you, it’s one of my all-time favorites. When I think of childhood winters in Colorado, I think of the best rice pudding known to man. THIS rice pudding.
This is a rich, delicious dessert (or meal, who am I kidding 😂) that will please the whole fam. Think it looks fattening? Think again. Because when you get quality ingredients like grass-fed butter and organic whole-fat milk, these fats are good for you. Your body wants and needs fats. And they taste amazing. So there.
(You know how big a fan I am of grass-fed butter and why saturated fats are the bees knees… I’ll be writing an entire blog post about butter soon so hold-tight for that).
This is a family recipe passed down from generations- pretty sure it came from our pioneer ancestors. My mom updated the recipe a bit, so the one you’re seeing here right now is tested, tried, and true. And it’s. so. good.
So without further ado, I present to you the world’s best rice pudding!
- 3/4 cup rice (I use organic basmati or jasmine)
- 1 cup water
- 1/2 tsp sea salt
- 1 quart full-fat organic or raw milk
- 4 tbsp grass-fed butter
- 2 eggs
- 2 tbsp. coconut sugar
- 2 tbsp. pure maple syrup
- 1 tsp. vanilla
- Nutmeg (sprinkled on top- fresh nutmeg is best)
- In a medium sized pot, bring the water, rice, and salt to a boil.
- Turn to medium heat and cook uncovered for about 7 minutes uncovered (most if not all of the water will boil out when it cooks the rice)
- Turn heat to low, and stir in the milk and butter.
- Cover with a lid and cook on LOW, for a little over an hour (or until the rice is cooked all the way through and it looks “fluffy”- can take anywhere from 45-60 minutes), stirring every 20 minutes.
- In a separate bowl, whisk eggs, coconut sugar, maple syrup, and vanilla together.
- When rice is finished (should be a creamy consistency), temper the eggs by adding 1/2-1 cup of the rice mixture to the egg mixture while stirring. (You want to bring the temp. of the eggs closer to the temp. of the rice this way- if you add the eggs straight to the rice you run the risk of curdling the eggs).
- After the eggs have been tempered, add them to the pot of rice while stirring.
- Spoon into bowls and sprinkle desired amount of nutmeg on top. *Can be served hot or cold! Enjoy!