Creamiest Rice Pudding
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1⁄2 gallon milk
- 1 cup white sugar
- 1 cup uncooked short-grain white rice
- 2 cinnamon sticks
- 3 eggs, lightly beaten
- 1⁄4 cup milk
- 1⁄4 teaspoon salt
- 2 teaspoons vanilla extract
- 1⁄2 cup raisins
- ground cinnamon
directions
- In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar, rice, and cinnamon sticks. Simmer, covered, 1 to 1 1/2 hours, stirring frequently. (Alternately, bring mixture to a simmer on the stove top, then transfer to a crockpot on low for 4 hours.).
- In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Add 1/4 cup of hot pudding to egg mixture and beat well. Repeat this process 3 more times, until mixture is quite warm.
- Remove cinnamon sticks from pot. Stir egg mixture back into pudding and return pot to low heat, stirring constantly for 2 minutes. Stir in raisins and pour into a 9x13 inch dish. 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!