Creamy Earl Grey Rice Pudding Recipe - Allrecipes.com
Creamy Earl Grey Rice Pudding Recipe
  • READY IN 50 mins

Creamy Earl Grey Rice Pudding

Recipe by  

"Creamy rice pudding with a hint of Earl Grey."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Combine water and tea bag in a saucepan. Bring water to a boil. Remove and discard the tea bag. Stir rice into boiling water, reduce heat to low, cover the saucepan, and cook until the moisture is absorbed into the rice and the rice is tender, about 20 minutes. Transfer the cooked rice to a clean saucepan.
  2. Pour 1 cup skim milk and agave syrup over the cooked rice; season with kosher salt. Place the saucepan over medium heat; cook and stir until the mixture is thick and creamy, 15 to 20 minutes. Stir 1/2 cup milk, egg, and raisins into the rice mixture; simmer another 2 minutes while stirring.
  3. Remove from heat. Stir butter and vanilla extract into the rice mixture until the butter melts.
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Reviews More Reviews

Aug 06, 2012

We enjoyed this rice pudding, but I thought the Earl Grey tea (one of my favorites) flavor was lost. Maybe use 2 tea bags next time?? The texture is spot on, it's really creamy, and the agave syrup certainly did sweeten it. This made 6 servings for us. We are rice pudding lovers, and this is a nice recipe.

 
May 31, 2012

This is the best rice pudding I've made, my daughter took the bowl and didn't want to give it back. The only change I made was 3 tbls brown sugar, 1and1/2 tbls spenda for the agave. Thanks for the recipe, the tea makes all the difference. I'll be making this again.

 

4 Ratings

Oct 08, 2014

I tried it, even added another bag of tea and it was still rather lifeless. i added about another 2 tbls of brown sugar for extra sweetness but it was still not very sweet. i liked it but i'll probably keep my other recipe

 
May 14, 2014

I did double because I knew my husband would want to have more on hand. First I don't see why they have you change to a clean pot after cooking the rice. Also why add the milk in two stages? I can see cooking on the stove instead of baking but this required a lot of stirring. My husband liked this but I think next time I will use a normal recipe and just use tea to make the rice instead. My tea flavor was also weak but that is my fault for not following the directions. I just made tea in the pot as normal and then added the rice to it.

 

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Nutrition

  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 70.2 g
  • 23%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 203 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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