Paula Deen Bobby’s Rice Pudding

Paula Deen Bobby's rice pudding turns long-grain rice, sweetened condensed milk and dried cherries into a creamy, vanilla-scented dessert in about 1 hour 10 minutes. Save this easy Southern comfort food dessert for Sunday dinner, church supper or the holiday table, because it cooks gently over simmering water.

Cook the rice over simmering water until it is fully tender before you add anything sweet. The sugar in the condensed milk stops the grains from softening, so rice that is still firm stays firm.

Paula cooks this in the top of a double boiler, so the pudding never scorches the way it can in a direct pan. She finishes with vanilla and orange zest off the heat, which keeps those flavors bright instead of cooked away.

Paula Deen Bobby's Rice Pudding

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

1

hour 

Calories

450

kcal

Tender rice and plump dried cherries sit in a thick, creamy custard-style pudding. The gentle steam heat keeps it smooth, and a pinch of nutmeg on top finishes each bowl.

Ingredients

• 1 1/2 cups milk
  

• 1 1/2 cups water
  

• 1/2 teaspoon salt
  

• 1 cup uncooked long-grain white rice
  

• 1 (14 oz) can sweetened condensed milk
  

• 2/3 cup dried cherries
  

• 2 tablespoons heavy cream
  

• 2 tablespoons vanilla extract
  

• 1/2 zested orange
  

• for garnish (optional) Ground nutmeg
  

Directions

• Set up the double boiler: Set the top of a double boiler over simmering water. Add 1 cup uncooked long-grain white rice, 1 1/2 cups milk, 1 1/2 cups water and 1/2 teaspoon salt.
• Cook the rice: Cover the pot and cook until the rice is tender. Keep the water underneath at a gentle simmer so the rice steams evenly.
• Add the sweet ingredients: Stir in 1 (14 oz) can sweetened condensed milk, 2/3 cup dried cherries and 2 tablespoons heavy cream. Mix well so the cherries spread through the rice.
• Thicken the pudding: Cook over simmering water about 20 minutes, stirring frequently. It is ready once the pudding thickens slightly.
• Finish off the heat: Remove the pot from the heat, then stir in 2 tablespoons vanilla extract and the zest of 1/2 orange. Adding them last keeps the flavor fresh.
• Serve warm: Spoon the pudding into individual bowls. Sprinkle each one with a little ground nutmeg and serve warm.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make rice pudding without a double boiler?

Set a heatproof bowl over a saucepan of simmering water, as long as the bottom of the bowl does not touch the water. A heavy saucepan over very low heat also works, but you will need to stir more often so the milk does not scorch.

Can I swap the dried cherries for raisins?

Raisins work fine and are the classic choice for rice pudding. Dried cranberries are another good option, though they are a bit more tart.

How do I store leftover rice pudding?

Cover it and keep it in the fridge, where it thickens a lot as it cools. Stir in a splash of milk when you reheat it so it turns creamy again.

Can I make this ahead of time?

Yes, it holds well in the fridge and tastes good served warm or cold. Add the nutmeg just before serving so it stays fresh on top.

What is the most common mistake with rice pudding?

Adding the condensed milk before the rice is tender is the big one, since the sugar keeps the grains from softening. Cook the rice fully first, then stir in the sweet ingredients.