Bavarian Rice Pudding
James Carrier
Yields Makes 6 servings
AuthorDonna Storey, Berkeley, California,
Donna Storey makes this mousse-like rice pudding every year on Christmas Eve.

How to Make It

Step 1
1

In a 3- to 4-quart pan over medium-high heat, bring milk to a simmer. Stir in sugar, rice, butter, and salt. Reduce heat, cover, and simmer, stirring occasionally, until mixture has thickened slightly and rice is very tender to bite, about 45 minutes.

Step 2
2

Meanwhile, in a small bowl, sprinkle gelatin over 2 tablespoons cold water; let stand until soft, about 10 minutes. Stir into hot rice mixture, followed by rum and vanilla. Chill uncovered until cool but not set, about 1 hour.

Step 3
3

In a bowl, with a mixer on high speed, whip cream to soft peaks. Fold cream into rice mixture. Divide pudding evenly among six parfait glasses (at least 8 oz.). Chill until set, at least 1 hour, or cover and chill up to 1 day.

Ingredients

 3 1/2 cups whole milk
 2/3 cup sugar
 1/2 cup long-grain white rice
 2 tablespoons butter
 1/4 teaspoon salt
 1 teaspoon unflavored gelatin
 2 tablespoons light rum
 1 teaspoon vanilla
 1 cup whipping cream

Directions

Step 1
1

In a 3- to 4-quart pan over medium-high heat, bring milk to a simmer. Stir in sugar, rice, butter, and salt. Reduce heat, cover, and simmer, stirring occasionally, until mixture has thickened slightly and rice is very tender to bite, about 45 minutes.

Step 2
2

Meanwhile, in a small bowl, sprinkle gelatin over 2 tablespoons cold water; let stand until soft, about 10 minutes. Stir into hot rice mixture, followed by rum and vanilla. Chill uncovered until cool but not set, about 1 hour.

Step 3
3

In a bowl, with a mixer on high speed, whip cream to soft peaks. Fold cream into rice mixture. Divide pudding evenly among six parfait glasses (at least 8 oz.). Chill until set, at least 1 hour, or cover and chill up to 1 day.

Bavarian Rice Pudding