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Cappuccino-Rice Pudding
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Prep Time:
10 minutes
Total Time:
1 hour 25 minutes
Classic comfort food with a modern flair.
Ingredients:
  • 2/3 cup uncooked regular long-grain rice
  • 1 1/3 cups water
  • 2 eggs
  • 1/2 cup sugar
  • 2 cups milk
  • 4 teaspoons freeze-dried instant coffee
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • Ground cinnamon
  • Whipped cream, if desired
  • Chocolate-covered espresso beans, if desired
Instructions:
  • Bring the water and rice to a boil in a saucepan, give it a gentle stir, then lower the heat. Cover and let it simmer for 14 minutes without lifting the lid or stirring. Ensure all the water is absorbed before serving.
  • Preheat oven to 325°F for the perfect cooking temperature.
  • In a 1 1/2-quart casserole dish, vigorously whisk eggs until frothy. Add sugar, milk, instant coffee, vanilla, salt, and hot rice, stirring until well combined. Finish by dusting the top with a sprinkle of cinnamon.
  • Bake uncovered for 45 minutes, giving it a gentle stir every 15 minutes.
  • Mix thoroughly and allow to sit for 10-15 minutes until reaching desired thickness. Enjoy warm or refrigerate for about 3 hours until cold. Top with whipped cream and chocolate-covered espresso beans. Remember to promptly refrigerate any leftovers after serving.

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