Creamiest Rice Pudding

Creamiest Rice Pudding

482
BONNIE Q. 8

"OK, so it's a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it's worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant."

Ingredients

8 h servings 228 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. 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.
  2. 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 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
  3. 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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Reviews

482
  1. 578 Ratings

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I absolutely LOVE this recipe! I have made it at least 6 times now and have learned a couple tricks along the way... After trying several different things, some on my own, some according to so...

This is the greatest. I needed a good rice pudding recipe for a party a freind was having, so i looked here and found this one. I figured i would try it, well my stove stopped working so I put t...

I'm a rice pudding afficionado, and this is a fantastic recipe. Some recipes you see call for the rice to be cooked in water first, which is a bit easier and faster, but doesn't make for very cr...