My mom would always make this delicious, creamy rice pudding when we were kids. If a thicker rice is desired, increase rice to 1 1/4 cups and add another egg. Sprinkle with cinnamon.
Ingredients
- ½ quarts milk: 1 piece
- uncooked white rice: 1 cup
- white sugar: 1 cup
- eggs: 2 piece (beaten)
Metric Conversion
Stages of cooking
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In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil.
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Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm.
