Description
Treat yourself to the flavors of Ireland with this creamy rice pudding. Sweet, rich, and touched with whiskey, it’s a dessert that feels like a warm hug in every bite.
Ingredients
Units
Scale
- 8 cups whole milk
- 1 cup white sugar
- 1/4 cup brown sugar
- 1 cup uncooked long-grain white rice
- 3 large eggs, lightly beaten
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 2 tablespoons salted butter
- 1/4 cup Irish whiskey
- 1/4 teaspoon ground cinnamon, or to taste
Instructions
Step 1: Cook the Rice
- In a large saucepan over medium-low heat, combine 8 cups of milk, white sugar, and rice.
- Cover and simmer for 1 hour, stirring frequently to prevent sticking.
- Remove the pan from heat and let sit for 10 minutes to thicken slightly.
Step 2: Prepare the Egg Mixture
- In a large bowl, whisk together the eggs, 1/4 cup milk, and vanilla extract until smooth.
- Gradually stir this mixture into the rice mixture.
Step 3: Finish the Pudding
- Return the saucepan to low heat and stir constantly for 2 minutes to cook the eggs without curdling.
- Stir in the butter and Irish whiskey until fully incorporated.
Step 4: Cool and Chill
- Pour the pudding into a 9×13-inch dish. Cover with plastic wrap, leaving corners folded back for steam to escape.
- Allow the pudding to cool to room temperature. Sprinkle the top with cinnamon.
- Replace with fresh plastic wrap, seal tightly, and refrigerate for at least 8 hours or overnight.
Step 5: Serve
- Serve chilled and enjoy the creamy, indulgent flavors.
Notes
- Whiskey Substitute: For a non-alcoholic version, omit the whiskey or replace it with a tablespoon of Irish cream extract.
- Make Ahead: This pudding is best when chilled overnight, allowing the flavors to meld.
- Serving Suggestions: Pair with whipped cream, fresh berries, or caramel sauce for added indulgence.
