Description
OK, so it’s a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it’s worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.
Ingredients
- ½ gallon milk
- 1 cup white sugar
- 1 cup uncooked long-grain white rice
- 3 eggs, lightly beaten
- ¼ cup milk
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ground cinnamon to taste
Instructions
- In a large saucepan over medium-low heat
- combine 1/2 gallon milk
- sugar and rice. Simmer
- covered
- 1 hour
- stirring frequently. Remove pan from heat and let rest 10 minutes.
- 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 9×13 inch dish and cover with plastic wrap
- folding back the corners to allow the steam to escape.
- When pudding has cooled to room temperature
- remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Total Time: 8 hrs
Servings: 12