Rice Pudding

I want y'all to look outside today. It's raining. My favorite time of all is to get in my kitchen

and cook when it's raining. So I'm fixing to share with you today the richest, creamiest rice pudding

that I've ever eaten. And I'm going to start with three cups of water that's been boiling

And I'm going to pour it over in here. along with our rice

This rice is gonna make this pudding dish so good. All right, I'm gonna pour that in there

and I'm gonna add about a half a teaspoon of salt and then I'm gonna put a lid on it

and let it cook for about 30 to 40 minutes and then I'll check it

In fact, I'm gonna move this to the back because I have some that should be

just the right consistency. And ooh, that looks good. All right. Oh, yeah, see, it's gummy and sticky just the way I like it

Now we're going to add about a half a stick of butter to our rice

and I'm going to add one can of sweetened condensed milk. So that's where we're getting our sugar from

Now we're going to add our raisins, and look how that's looking

All right now I going to put this back on our eye and I going to cover it up again and we going to let that cook for about another 20 minutes And in the meantime we gonna come over and make us a buttery fruit sauce

to go on top of our rice pudding. And I'm gonna start by putting our butter

in a hot little black skillet. And I'm gonna add just like a fruit cocktail to it

and just let that sizzle in that butter for a few minutes

Okay, so I've got our fruit just bathing in that butter. I'm gonna get my potato masher

and I just bust up and break down that fruit just a little bit so it won't be chunky

All right, I'm gonna add our sugar and some lemon juice. Doesn't that look good

And I'm gonna add some orange juice. And actually, I'm gonna put a little orange juice right here

because I need a little bit to break down my cornstarch. So I'm gonna take that cornstarch

and just stir it into that orange juice. And then when this starts to boil

I'm gonna add that to the fruit and that'll thicken it. Okay, our fruit sauce is boiling rapidly

So I'm gonna take our cornstarch that I mixed with a little orange juice pour that into our pot and that should immediately start getting thick on us And we going to just let that continue to rapidly boil

until he's the thickness that I want him. And I'm going to let him cook for just a minute

While he's thickening up, I'm going to come over here and check our rice. And that looks so good

Now I've just got one more ingredient to add to this, and that's the vanilla

So I put a teaspoon and a half in there. And we wanna do this at the last

so that vanilla won't evaporate out. We want it to stay in there good

This is gonna be just delicious. All right, now I'm gonna come in here and add half a teaspoon of rum flavoring

All right, I'm gonna spray these lightly. I mean, ever so lightly

Oh, I know it, isn't that right? Just out of this world

All right, now I'm gonna put our rice pudding in our little custard cups

Now you can actually serve it out of this cup or you can unmold it

I have already have some made and I put it in the fridge

So let's go see if that's looking pretty good. And ooh, look at this

Now as I said, you can let this sit on the counter and chill and thicken or you can stick it

in your refrigerator and kind of rush it along So I gonna unmold one of these now and loosen up that pudding and just unmold him

onto my plate. Oh, look how pretty he looks! And I'm gonna take a little fresh nutmeg

and just grate all on top of him and I'm gonna bring it around my plate

so that when I come back and get me some of that sauce, it'll be there

Mmm. Doesn't that look yummy? Now, I've actually got me two bowls up here

I'm going to grate a little fresh nutmeg on that warm, and then I'm going to try the one that's kind of chilled

and see which one I really like the best. Look at that, that nice, fat raisin

Mmm. The fruit sauce gives it a totally different taste. Now for you die-hard pudding, rice pudding fans

you may wanna just eat it straight up and warm. They're both yummy though