OK, so this rice pudding with eggs is a little time-consuming to make 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
- 0.5 gallons milk
- 1 cup white sugar
- 1 cup uncooked long-grain white rice
- 3 large eggs , lightly beaten
- 0.25 cups milk
- 2 teaspoons vanilla extract
- 0.25 teaspoons salt
- 0.25 teaspoons ground cinnamon , or to taste
Instructions
-
1
Combine 1/2 gallon milk, sugar, and rice in a large saucepan over medium-low heat. Simmer, covered, for 1 hour, stirring frequently. Remove the pan from heat and let sit for 10 minutes.
-
2
Whisk together eggs, 1/4 cup milk, vanilla, and salt in a large bowl until well combined.
-
3
Stir into rice mixture and return the pan to low heat, stirring constantly, for 2 minutes.
-
4
Pour pudding into a 9x13-inch dish and cover with plastic wrap, folding back the corners to allow steam to escape. Allow pudding to cool to room temperature.
-
5
Remove plastic wrap and sprinkle the surface of pudding with cinnamon. Cover tightly with fresh plastic wrap and refrigerate for 8 hours to overnight before serving.
-
6
Enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Kentucky Apple Butter
I bake and cook them in the oven for few hours or till the apple butter is reddish and thick.
Easy Ham and Noodles
Great for leftover ham. This is easy to make with ingredients you probably already have in the kitchen. Try adding peas or other vegetables, if desired.
Miller's Marinara
Best if cooked in slow cooker for several hours, but can be done in as little as two on the stove. May be frozen for use later. Really great over Chicken Parmesan. Also works for vegetarians!