OK, so it’s a little time-consuming to make this 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.
Original recipe makes 1 – 9×13 inch dish
Ingredients
1/2 gallon milk
1 cup white sugar
1 cup uncooked long-grain white rice
3 eggs, lightly beaten
1/4 cup milk
1/4 teaspoon salt
2 teaspoons vanilla extract
ground cinnamon to taste
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PREP
10 mins
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COOK
1 hr 15 mins
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READY IN
8 hrs
Directions
- In a large saucepan 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 minutes.
- 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 minutes. Pour into a 9×13 inch dish 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 surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
Nutrition
Calories: 228 kcal
Carbohydrates: 37.7 g
Cholesterol: 66 mg
Fat: 4.7 g
Fiber: 0.2 g
Protein: 8.3 g
Sodium: 135 mg