“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:
- ½ gallon milk
- 1 cup white sugar
- 1 cup uncooked long-grain white rice
- 3 large eggs, lightly beaten
- ¼ cup milk
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ground cinnamon to taste
INSTRUCTIONS:
Step 1: Place a large saucepan on the stove and turn the heat to medium-low.
Step 2: Pour in half-gallon of milk, rice, and sugar. Cover and simmer for 1 hour while stirring from time to time.
Step 3: Remove the pan from the heat and let it sit for 10 minutes at room temperature.
Step 4: In a small mixing bowl, add in the 1/4 cup milk, eggs, vanilla, and salt. Stir until well mixed.
Step 5: Transfer the mixture into the rice mixture. Stir until well combined.
Step 6: Put the pot back to the stove and turn the heat to low.
Step 7: Cook for another 2 minutes while stirring.
Step 8: Remove from the heat and transfer the mixture into the prepared 9×13-inch baking dish. Cover it with plastic wrap and create a small fold on the sides to allow the steam to come out. Allow the pudding to cool at room temperature.
Step 9: Remove the cover and sprinkle cinnamon on top. Cover with plastic wrap and place inside the fridge to chill for 8 hours to overnight.
Step 10: Serve and enjoy!