Recipe for cooking rice pudding

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Rice Pudding

Posted by jerseyjan at recipegoldmine.com April 29, 2001

1 c. rice (uncooked)
2 qt. whole milk
1/2 c. sugar
Pin. of salt

Mix together and bring to a boil. Lower heat and boil about 50 mins. until rice is cooked. Stir regularly.

Add together:

1 pt. whole milk (to make it creamier and
    thicker I use half-and-half or heavy cream)
1 egg
1/2 tsp. vanilla extract or flavoring

Beat well and add very slowly to rice mixture to thicken. Bring to a boil and take off the heat. You can add some yellow food coloring if you want to.

Transfer pudding to a 3 qt. dish, sprinkle with cinnamon and cover with clear wrap and refrigerate till cold.

NOTE: To make pudding thicker, I even substitute half-and-half for the original 2 qt. milk.