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
- gallon milk: 0.5 piece
- white sugar: 1 cup
- uncooked long-grain white rice: 1 cup
- eggs, lightly: 3 piece (beaten)
- milk: 0.25 cup
- vanilla extract: 2 tsp
- salt: 0.25 tsp
- ground cinnamon: 0.25 tsp (to taste)
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
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Whisk together eggs, 1/4 cup milk, vanilla, and salt in a large bowl until well combined. Dotdash Meredith Food Studios
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Stir into rice mixture and return the pan to low heat, stirring constantly, for 2 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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.
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Enjoy! DOTDASH MEREDITH FOOD STUDIOS
