Creamy Rice Pudding

Ingredients

  • 1/2 gallon milk
  • 1 cup white sugar
  • 1 cup uncooked long-grain white rice
  • 3 eggs, lightly beaten
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • ground cinnamon to tast

Directions

  1. In a large saucepan over high heat, combine 1/2 gallon milk, sugar and rice. Bring to boil, once mixture has reached boiling, lower heat to medium-low heat,  simmer covered for 1 hour stirring frequently. Remove pan from heat and let rest 10 minutes.
  2. In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly for 2 minutes. Pour into a 10 x 10 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
  3. When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly with new plastic wrap and refrigerate 8 hours or overnight before serving.

A few extras that can be thrown in that I like.

Raisin Rice Pudding
Before putting it into the 10×10 dish, pour in 1/2 cup of raisins

Creamy Chocolate Chip Rice Pudding
Once cooled in the fridge and ready to serve, pour in 1/2 cup of mini dark chocolate chips and stir

Creamy Coconut Rice Pudding
Before putting it into the 10×10 dish, pour in 1/2 cup of sweetened dried coconut

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