Bobby’s Rice Pudding

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Bobby’s Rice Pudding Bobby’s Rice Pudding Recipe Courtesy of

54321 Based on 6 Reviews

Servings: 4 to 6 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

1 1/2 cups milk
1 1/2 cups water
1/2 teaspoon salt
1 cup uncooked long grain white rice
1 (14-ounce) can sweetened condensed milk
2/3 cup dried cherries
2 tablespoons heavy cream
2 tablespoons vanilla extract
1/2 orange, zested
Ground nutmeg, for garnish, optional

Directions

Put the rice in the top of a double boiler set over simmering water. Add milk, water, salt and rice. Cover and cook until the rice is tender. Stir in the condensed milk, cherries, and heavy cream. Cook over simmering water about 20 minutes or until the pudding thickens slightly, stirring frequently. Remove from heat and stir in the vanilla and orange zest. Spoon pudding into individual bowls and sprinkle with nutmeg. Serve warm.

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Reader Comments:

54321

I have a question. Is the rice cooked in a double boiler? And how long does it take for the rice to become tender before I add the condensed milk? Thanks Paula, I love your show and watch it every chance I get.

By Anonymous on August 24, 2011

54321

your great the greatest

By Anonymous on August 04, 2011

54321

Absolute favorite of mine. Never had it with cherries though. Will try for sure.

By rhbe33 on August 03, 2011

54321

Made this for the Thanksgiving and Christmas dinners. So very easy to make and is a big hit. Two tips: One is soak the dried cherries in your favorite port - you can microwave for a couple of minutes, I micro mine for one minute and let sit for up to five hours just to make sure they are puffed up a bit. The other tip is not to use either sticky rice or boxed minute rice. All of this from watching it on tv.... Also, dried zest works just as well though add it when cooking the whole thing. Thanks for a great easy to make recipe!

By Jon on February 18, 2011

54321

I really enjoy you both on the Food Show and also hearing from you via internet. But, Any salad or other foods you must use Feta I have a problem with. The Greek Feta is Goats milk and too strong. There is an alternative and is much milder. That is the Bulgarian Feta which is from Sheeps milk.

By Marie Kiley on December 27, 2010

54321

I made this recipe the other day, not only was it easy but it was delish too!

By Mel Plum on August 26, 2009

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