Creamiest Rice Pudding

Creamiest Rice Pudding

  • ½ gal. milk
  • 1 c. sugar
  • 1 c. uncooked long-grain white rice
  • 3 eggs, lightly beaten
  • ¼ c. milk
  • ¼ t. salt
  • 2 t. vanilla extract
  • ground cinnamon to taste

In a large saucepan over medium-low heat, combine ½ gal. milk, sugar, and rice. Simmer, uncovered 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes. In a small bowl, combine eggs, ¼ c. milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 in. dish and cover with plastic wrap, folding back the corners to let the steam 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. Serves 12.

 

Course: 

Recipe type: