Wayne Gisslen

Rice Pudding

Preparation info
  • portions:

    12

    portion size: 5 oz 140 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
8

Method

  1. Wash the rice well. Drain.
  2. Combine the rice, milk, vanilla, and salt in a heavy saucepan. Cover and simmer over very low heat until the rice is tender, about 30 minutes. Stir occasionally to be sure the mixture doesn’t scorch on the bottom. Remove from heat when cooked.
  3. Combine the egg, yolks, sugar, and cream in a mixing bowl. Mix until evenly combin

Per serving: Calories, 270; Protein, 7 g; Fat, 9 g (30 % cal.); Cholesterol, 80 mg; Carbohydrates, 40 g; Fiber, 0 g; Sodium, 120 mg.