Description
An old fashioned recipe for rice pudding
Ingredients
Units
Scale
- 1 cup of short-grained or long-grain rice
- 2 cups of water
- 4 Tbsp. of butter
- 6 and 1/4 cups of 2 % milk – Divided
- 2 egg yolks, beaten
- 1 & 1/2 cups of sugar
- 3 Tbsp. of cornstarch
- 1 tsp. of Vanilla
- optional – cinnamon
Instructions
- Boil the rice in water until it thickens – use the package instructions for boiling times and temperatures
- *for my long grain rice, I set the temperature on high until it boiled, turned the temp. down to a simmer, placed the lid on, and cooked for 15 minutes
- Do not drain – if you’ve cooked the rice down long enough, you shouldn’t have water standing. It should be absorbed in the rice and rice will be plumped up
- Add butter and stir until dissolved
- Add 5 cups of the milk to the hot rice mixture – this will help cool the rice
- In a separate bowl, add the other 1 cup of milk to the egg yolks and whisk together
- Pour the milk/egg mixture into the rice
- Bring this mixture to a boil, lower the heat, and simmer without a cover for 30 minutes – stirring occasionally
- In a small bowl, mix cornstarch with 1/4 cup of milk
- Add cornstarch mixture and sugar to the rice mixture – stir over medium/high heat until thick (about 2-3 minutes)
- Add vanilla and stir in
- Suggested – serve with whip cream and a sprinkle of cinnamon
Notes
Storage:
Store rice pudding covered in the refrigerator for up to 5 days
- Prep Time: 20 minutes
- Cook Time: 30 minutes
