Coffee Cream
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delightful and creamy coffee-flavored rice pudding infused with vanilla and topped with whipped cream, pecans, and chocolate. This comforting dessert offers a rich texture and a wonderful balance of coffee and sweetness.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | 30 mins | 8 servings |
🔪 Key Equipment
- Saucepan
- Mixing bowl
- Whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/3 cups | Water | |
| 1 tsp | Salt | |
| 2/3 cup | Uncooked Rice | |
| 1 cup | Milk | |
| 1/2 cup | Sugar | |
| 1 cup | Marshmallows | cut in pieces |
| 1 cup | Strong Coffee | very strong |
| 1 cup | Whipping Cream | |
| 1/2 tsp | Vanilla | |
| As needed | Toasted Pecans | for topping |
| As needed | Unsweetened Chocolate | for garnish |
Instructions
Step 1: Rice Base
- Combine 1 1/3 cups water, 1 tsp salt, and 2/3 cup uncooked rice in a saucepan and stir in 1 cup milk.
- Cover and cook until the rice absorbs the milk.
- Stir in 1/2 cup sugar, 1 cup marshmallows, and 1 cup strong coffee.
Step 2: Simmer and Cool
- Cook covered over low heat for 15 mins, stirring frequently until the mixture thickens properly.
- Remove from heat and let cool completely.
Step 3: Assembly
- When cool, whip 1 cup whipping cream and fold it along with 1/2 tsp vanilla into the cooled rice mixture.
- Serve topped with toasted pecans and grated unsweetened chocolate.
💡 Make-Ahead & Storage: Can be prepared a few hours in advance and kept chilled in the refrigerator until ready to serve.
Original Recipe Scan
