Creamiest Rice Pudding
Ready In: 1 hr 15 mins
Serves: 12
Ingredients
- 1⁄2 gallon milk
- 1 cup sugar
- 1 1⁄2-2 cups uncooked long grain white rice
- 3 eggs, lightly beaten
- 1⁄4 cup milk
- 1⁄4 teaspoon salt
- 2 teaspoons vanilla
- ground cinnamon
Directions
- In a dutch oven 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 minute.
- 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 minute.
- Pour into a 9x13 pan 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 with cinnamon.
- Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
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