Rice pudding all on its own isn’t going to be the most exciting dessert. I know that there are several things that you can add to it to make it a little more fun and exciting. I’ve had it topped with cinnamon and sugar, with raisins, and even with chocolate chips. Every time it has been pretty good. I know one thing, the creamier the better. That’s why this recipe is absolutely perfect. I just know it’s the creamiest around! Check out what they are saying about this recipe over at All Recipes:
“OK, so it’s a little time-consuming to make this on the stove top, but for a real rice pudding fan, it’s worth every minute.”
Not every dessert you ever make is going to be easy. This takes some time, but you won’t regret it!
Ingredients
1/2 gallon milk
1 cup Domino white sugar
1 cup uncooked Uncle Ben’s long-grain white rice
3 eggs, lightly beaten
1/4 cup milk
1/4 teaspoon salt
2 teaspoons vanilla extract
ground cinnamon to taste
Instructions
In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes.
Pour into a 9×13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to 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.
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Quick Tip: Keep a close eye on this stirring frequently!
Thanks again to All Recipes for this classic recipe.
For those with an Instant Pot, this is so delicious and so fast!
Creamy Rice Pudding made in an Instant Pot…so delicious!
By Instant Pot Staff March 11, 2014
Submitted by Tina C.
slightly adapted from Creamy Pressure Cooker Rice Pudding found at PressureCookingToday.com
Ingredients:
1-1/2 cups Arborio Rice
3/4 cups sugar
1/2 teaspoon salt
5 cups milk ( I used 2% you can use 1%)
2 eggs
1 cup half and half
1-1/2 teaspoons vanilla extract
1 cup golden raisins (if desired…I don’t add raisins)
Cinnamon if desired
Instructions:
In the stainless steel inner pot combine: Rice, sugar, salt, and milk
Press the Sauté button. Stir and bring to a boil. Stir constantly to dissolve the sugar. It does not take long to come to a boil.
As soon as the mixture comes to a boil, cover and lock the lid in place, Turn to the stream release to SEALING Position. Press the Rice button.
While the rice is cooking, in a bowl whisk the eggs, half and half, and the vanilla extract.
When you hear the beep sound telling you that the rice is finished cooking, press cancel. Wait 15 minutes. After the 15 minutes, use the quick pressure release. Remove the lid. Stir the egg mixture into the pot. You can add the raisins here, if you wish.
Press the Sauté button. Cook uncovered till the mixture begins to boil.
Press Cancel to turn off the cooker.
Stir in the raisins. Serve immediately or chill.
The pudding will thicken as it cools. You may want to add a little extra half and half if serving it cold. Sprinkle some cinnamon on top.
Enjoy.