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Creamy Rice Pudding

Delicious gluten-free rice pudding topped with fresh nutmeg. Real food ingredients, full of healthy fats, refined sugar free!

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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.

creamy maple rice pudding recipe

(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!

 

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Creamy Rice Pudding

  • Author: Christine Sellers
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 4-6

Ingredients

  • 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)

Instructions

  1. In a medium sized pot, bring the water, rice, and salt to a boil.
  2. 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)
  3. Turn heat to low, and stir in the milk and butter.
  4. 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.
  5. In a separate bowl, whisk eggs, coconut sugar, maple syrup, and vanilla together.
  6. 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).
  7. After the eggs have been tempered, add them to the pot of rice while stirring.
  8. Spoon into bowls and sprinkle desired amount of nutmeg on top. *Can be served hot or cold! Enjoy!
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