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.
Original recipe makes 8 servings
Ingredients
1 1/2 quarts milk
1 cup uncooked white rice
1 cup white sugar
2 eggs, beaten
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PREP
5 mins
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COOK
1 hr
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READY IN
1 hr 5 mins
Directions
- 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.
- Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm.
Nutrition
Calories: 296 kcal
Carbohydrates: 53.2 g
Cholesterol: 68 mg
Fat: 5 g
Fiber: 0.3 g
Protein: 9.5 g
Sodium: 93 mg