Sometimes…the BEST dishes don’t start out that way.
Like THIS one…
I’m still trying to get used to my new cook top. And as you can see…I have a long way to go.
But here is the recipe for what finally turned out to be a delicious Creamy Rice Pudding…
(I started with a recipe I found online, but it made a HUGE batch, so I tweaked it to fit my needs.)
4 Cups Milk (I used whole milk, but any kind will work)
1/2 Cup uncooked rice (medium grain rice is recommended for this dish but I used long grain)
1/2 Cup white sugar
2 eggs, lightly beaten
1/4 C milk
a pinch of salt
1 to 2 tsp vanilla extract
Cinnamon, to taste
METHOD:
In a heavy bottom saucepan, combine the rice, sugar, and the 4 cups of milk, Simmer, covered for one hour, stirring often. WATCH TEMP CLOSELY OR MIXTURE WILL BOIL OVER! (Lesson learned…the HARD way!) After one hour, remove from the heat and allow to “rest” and slightly cool for ten minutes.
In a small bowl, beat the eggs, 1/4 cup milk, salt, cinnamon and vanilla. Slowly stir mixture into the rice (add SLOWLY so the eggs don’t “scramble” from the hot liquid) and return to low heat until mixture starts to simmer.
I cooked and stirred for about 5 minutes after the pudding began a VERY LOW simmer.
Ahhh….
The results?
Delicious pudding…
and eventually a clean cook top.
Creamy Rice Pudding
2016-01-18 13:26:51
Ingredients
- 4 cups milk (I used whole milk for a richer flavor...but any kind will work)
- 1/2 cup uncooked white rice (medium or long grain will work)
- 1/2 cup white sugar
- 2 eggs, slightly beaten
- 1/4 cup milk
- A pinch of salt
- 1 to 2 tsp vanilla extract
- Cinnamon, to taste
Instructions
- In a HEAVY BOTTOM saucepan combine the rice, sugar and milk. Stir to combine, and cover. Simmer, covered, for one hour...stirring often! Watch the temp closely or mixture will boil over! (Meemaw learned HER lesson...so you don't have to!)
- After one hour, remove from the heat and allow to "rest" and slightly cool for ten minutes.
- In a small bowl, beat the eggs, the 1/4 cup of milk, salt, cinnamon and vanilla. SLOWLY stir the egg mixture into the rice mixture. (If you add it too fast, the eggs will "scramble" from the hot rice mixture.) Return the rice to the heat and stir until mixture begins to simmer. Then cook and stir for about five minutes on a VERY low simmer...
- Serve either warm or cold...and top with a sprinkle of cinnamon...or a cinnamon and sugar mixture...or even stir in some fruit or nuts. Do your thing!
Notes
- This pudding takes some effort...but it's worth it! The rice becomes so creamy...because it is cooked in the milk...DELISH!
Meemaw Eats https://www.meemaweats.com/
Delicious! Like my mom used to make.
Thank you! It’s a favorite of mine too!
XOXO
Meemaw