rice pudding with baileys cinnamon whipped cream recipe
ingredients.
Rice Pudding:
- (1) tbsp butter
- (1½) cups water
- (¾) cups rice — I used arborio, but you can use basmati or another simple white rice you have on hand
- (6) tbsp sugar
- (1) tsp pure vanilla extract
- (1) large egg, beaten
- (2) cups whole milk — you can go reduced fat if you’re going “healthy”
- (½) cup half and half
- salt
Baileys Cinnamon Whipped Cream:
- (½) cup heavy whipping cream
- (1) tbsp sugar
- (1) tbsp baileys irish cream liqueur
- (¼) tsp cinnamon
- (½) tsp vanilla (optional, I made it without simply because I ran out of vanilla, otherwise I’d use it — tasty either way!)
directions.
Rice Pudding:
- Bring water, 1 tsp salt and butter to a boil in a medium saucepan
- When water is boiling, add rice and bring the liquid back to a boil
- Turn the heat to low and simmer the rice for 15-20 minutes (uncovered) until the water has been absorbed by the rice
- Add the whole milk and sugar, stir to incorporate
- Turn up the heat and bring the rice and milk up to a boil — this won’t take as long as the water, so stand by
- Reduce the heat to low and simmer rice and milk for another 15-20 minutes until rice is very soft and texture is thick
- Stir in the vanilla and cook for another minute or 2
- Remove the rice pudding from the heat and allow to cool for a minute
- Stir in the beaten egg slowly and constantly stirring
- Cover rice pudding with cling wrap and chill for 20 minutes (unless you want to serve/eat it warm*)
- Top with a healthy dollop of baileys cinnamon whipped cream and enjoy
*The rice pudding can be served chilled or warm — I prefer chilled, but that’s what I grew up on, so go for what you love!
Baileys Cinnamon Whipped Cream:
- Combine all ingredients into the metal bowl
- Whip at a high speed (watch for splatter — if using a stand mixer, I cover the bowl with a dish towel) for 5-10 minutes until stiff peaks begin to form (just be careful not to over beat the cream, should be no more than 5-6 minutes if you’re using a cold bowl/ingredients)
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