Dinosaur BBQ Rice Pudding
Prep
20m
Cook
35m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Pudding
| 4 cups half and half |
| 1 cinnamon stick |
| 1/4 peel lime, removing the white pith |
| 1/2 cup sugar |
| 1/8 tsp kosher salt |
| 3/4 cup long grain rice, parboiled |
| 3/4 cup heavy cream |
| 2 large egg yolks, slightly beaten |
| 2 tsp vanilla |
| 2 Tbs brown sugar |
| 2 Tbs dark rum |
Garnish
| fresh mango cubes |
| whipped cream |
Dinosaur BBQ Rice Pudding Directions
- Mix the half and half, cinnamon stick, lime peel, sugar and salt in a large sauce pan.
- On medium heat, bring the mixture up to a simmer.
- Add the rice and lower the heat.
- Gently cook, stirring occationally, for 35 to 40 minutes or until the rice is tender.
- In a bowl, whisk together the cream, yolks, vanilla, brown sugar, and rum.
- Fold the mixture into the cooked rice and put the pan back on the burner.
- Over a medium heat, cook until the mixture begins to thiscken.
- Remove from the heat,, remove the cinnamon stick and lime peel.
- Scrape the pudding into the bowl.
- Serve warm or cool and feel free to dress it up with some fresh mango cubes and whipped cream
Nutrition facts
Per Serving
| Kcal: | 701 kcal |
| Fibers (g): | 1.2g |
| Sodium (mg): | 163mg |
| Carbs: | 56.4g |
| Sugar (g): | 35.9g |
| Fat: | 48g |
| Saturated fat (g): | 29.2g |
| Cholesterol: | 259mg |
| Proteins: | 10.7g |
