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:

1. Bring water, 1 tsp salt and butter to a boil in a medium saucepan
2. When water is boiling, add rice and bring the liquid back to a boil
3. Turn the heat to low and simmer the rice for 15-20 minutes (uncovered) until the water has been absorbed by the rice
4. Add the whole milk and sugar, stir to incorporate
5. 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
6. Reduce the heat to low and simmer rice and milk for another 15-20 minutes until rice is very soft and texture is thick
7. Stir in the vanilla and cook for another minute or 2
8. Remove the rice pudding from the heat and allow to cool for a minute
9. Stir in the beaten egg slowly and constantly stirring
10. Cover rice pudding with cling wrap and chill for 20 minutes (unless you want to serve/eat it warm*)
11. 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:

1. Combine all ingredients into the metal bowl
2. 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)

Back to Post