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Rice Pudding

Serve this recipe fresh off the stove or after it has chilled in the refrigerator.

Serves 8 · Dairy

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 cup whole milk
  • 1 cup water
  • 1 cup rice, uncooked
  • 2 eggs
  • 1 cup evaporated milk
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 1/8 teaspoon ground cinnamon
Make it lactose-friendly
  • 1 cup whole milk → lactose-free milk, oat milk, or almond milk
  • 1 cup evaporated milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Wash hands with soap and water.
  2. In sauce pan, heat milk and water.
  3. Add rice, bring to boil, lower heat to simmer; stir mixture every 10 minutes. Cook uncovered until rice is tender, about 30 minutes.
  4. In large bowl, mix eggs, 3/4 cup evaporated milk, vanilla, and sugar. Set aside.
  5. Add remaining 1/4 cup evaporated milk to rice mixture.
  6. Spoon 1 cup of rice mixture into egg mixture and stir. Pour egg-rice mixture into remaining rice.
  7. Heat pudding until it boils, stirring continuously. Remove from heat, and sprinkle with cinnamon.

Make it yours (2 variations)

Edition Primary based.cooking Gutenberg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (per serving)
Calories192
Protein6.0 g
Fat5.0 g
Carbs30.0 g
Fiber0.0 g
Sodium66 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)