I borrowed a page from New York's popular Rice to Riches store, which sells rice pudding with all kinds of toppings, and added a topping to this recipe. I think you'll like it. It's sweet and crunchy - the perfect contrast to this creamy rice pudding. And the recipe is simple to make.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
Yield: 4-6 servings
- 3/4 cup long grain white or brown rice (preferably jasmine or basmati), rinsed
- 1-1/2 cups water
- 4 cups half and half (or 2 cups milk and 2 cups cream)
- 1/2 tsp. salt
- 1/2 cup sugar
- 1 large egg, lightly beaten
- 1 tsp. vanilla extract
- Oatmeal Crumble Topping:
- 1/4 cup all-purpose flour
- 1/4 cup oatmeal (rolled oats, not steel cut or instant)
- 1/3 cup brown sugar, firmly-packed
- 7 Tbsp. butter, softened
- 1 whole graham cracker, broken into small chunks
- Place rinsed rice and water in a medium saucepan over medium heat. Bring to a boil, then reduce heat to medium-low and let the rice simmer, covered, until most of the liquid is absorbed, about 15 minutes.
- Add the half and half (or milk and cream), salt and sugar to the rice. Cook, stirring frequently, until the rice is thickened, 35-45 minutes. You'll have to stir almost constantly at the end to avoid a skin forming on the rice pudding.
- Stir in the beaten egg, and cook another minute. Remove the old fashioned rice pudding from the heat, and stir in the vanilla.
- Make the topping: In a medium bowl, mix the flour, oatmeal and brown sugar. With a pastry blender or two knives, cut in the butter until the mixture becomes crumbly. Break off small pieces of the graham cracker, and stir into the oatmeal crumble.
Don't Miss: Stovetop Rice Pudding Recipe