Creamy Rice Pudding
This is a great recipe for anyone who loves a creamy rice pudding. I left out the raisins when making it because no one here is a fan of them, but I'm sure for someone who enjoys them they will be a great addition! The pudding is pretty versatile. You may serve warm or cold and this is a great recipe to change up from time to time just by adding a little something different like cinnamon or a fresh berry.
Servings:
8
yield(s)
Prep Time:
5
mins
Cook Time:
35
mins
Total Time:
40
mins
Ingredients
-
1/2
cup
washed, uncooked rice
(112g)
-
3
cup
boiling water
(236g)
-
1 1/2
tsp
salt
(10g)
-
1
can sweetened condensed milk
(396g)
-
2
eggs
(112g)
-
1
tsp
vanilla extract
(5g)
-
1/4
tsp
nutmeg
(.5g)
-
1/2
cup
seedless raisins, optional
(80g)
Instructions
-
In a 2 qt saucepan, combine the rice, salt and water. Cover and cook over medium heat until the water boils.
-
Reduce heat and simmer for 15 minutes, or until the rice is tender.
-
Remove from heat and drain rice. Place in a bowl and stir in the sweetened condensed milk and the raisins.
-
In a small bowl, whisk the eggs until they are well blended.
-
While whisking the rice mixture, slowly add the eggs. Once combined, return to the saucepan.
-
On low heat, stir the mixture until it thickens enough to coat the back of a spoon.
-
Remove from heat. Stir in the vanilla and nutmeg. May be served warm or cold.