I had some leftover buttermilk from an Irish Soda Bread recipe, that didn't get posted because it sort of went array, and it got me to thinking about rice pudding. I was at first hesitant, worrying that the cooking of the buttermilk might lead it to breaking more easily, so I modified 2 recipes (stove top and baked custard) to gently bring together some buttermilk and rice into a warm dessert.
Buttermilk Rice Pudding
1 1/3 cup cooked rice
2 1/2 cups buttermilk
1/2 sugar
2 tbsp butter
3 eggs, lightly beaten
Nutmeg for grating over top
Preheat oven to 175F
1. In a saucepan, combine the rice, buttermilk, sugar, butter and eggs. Stir constantly over medium-low heat just until the rice breaks down into individual pieces and the mixture is warmed. (You might be able to skip this step if all your ingredients are at room temp.)
2. Pour the warmed mixture into a greased baking dish.
3. Bake at 175-200F for 45-60 minutes or until the custard sets.
4. Remove from the oven and allow to cool for 10 minutes.
5. Serve with a generous grating of fresh nutmeg or cinnamon on top.
I have no pictures because it went so quickly. It was barely sweet and a little tangy and creamier than I expected. The butter actually rose to the top creating a thin beautiful yellow surface.
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just tried this recipe last night,all turned out well. I've never used buttermilk to make rice pudding. I like it!
ReplyDeleteDelicious. I used vanilla extract instead of nutmeg because I didn't have any. I'll definitely make this again when I get some fresh nutmeg.
ReplyDeleteGlad you liked it!
ReplyDeleteThis is a great recipe and way to use extra buttermilk, Thank you! I also used a tsp of vanilla,as well as nutmeg, and cut the sugar to 1/3 cup. I decide to bake it a little higher, at 300 for 40 min and used Jasmine Thai rice. Yum Yum!
ReplyDeleteI made this tonight and included vanilla and nutmeg. I also added currents and it was totally yummy. Only had just over a cup of buttermilk so added reg. organic milk to make up the difference and it was still nicely tangy. Great recipe.
ReplyDeleteMists - so glad it worked and the substitution still left you with a little zip!
ReplyDeleteMists - so glad it worked and the substitution still left you with a little zip!
ReplyDeleteLoved it! I used almond extract and vanilla extract. And added chopped dates and almonds.
ReplyDeleteSounds excellent!
ReplyDeleteWell, years after you posted the recipe, I found it, and the comments. Thanks Kristina. I've always loved Rice Pudding, and now i have a way to use extra buttermilk. It is tangy, which is perfect. I followed your recipe, but I'll try some of the variations everyone else added!
ReplyDeleteI am so glad!!
DeleteSitting in livingroom trying to find an awesome recipe to use up the remaining buttermilk which we used gor fried chicken tenders which were yummy. So excited to make rice pudding tomorrow. Sounds delicious. I'm gonna try with vanilla extract and fresh cinnamon on top.
ReplyDeleteLove love love!!
DeleteLove the flavor. I had a problem with texture. Even though I stirred every 3 min, until last moments, I went over to about 5...my pot began a gentle boil. My eggs separated. Any advice?
ReplyDeleteIf you have a very active buttermilk, the acid in it will curdle the eggs. You can use half buttermilk, half regular milk. Also don't let it get to the boil, you want to keep it just below a simmer. Try one or both and hopefully it will stay together!
DeleteA 1/2 (?) of sugar ?
ReplyDeleteNvmd figured it out :)
ReplyDeleteHow many servings does this make?
ReplyDelete