This delicious and creamy rice pudding recipe takes about 30 minutes to make and is one of the best, most comforting desserts ever!
Servings : 6
Prep Time 5 minutesmins
Cook Time 25 minutesmins
Resting Time 5 minutesmins
Total Time 35 minutesmins
Ingredients
3½cupsmilk (2% or whole)
½cupuncooked medium-grain or long-grain white rice
⅛teaspoonsalt
¼cuplight brown sugar
1largeegg
½teaspoonground cinnamon,(you can use less or more)
⅛teaspoonground nutmeg
1teaspoonpure vanilla extract
⅓cupcraisins,(you can also use raisins)
Instructions
Combine milk, rice, and salt in a large saucepan or a soup pot.
Bring mixture to a boil; reduce heat to LOW and simmer for 20 minutes, or until the rice is cooked and tender. Make sure to stir it every once in a while so to prevent the rice from sticking to the pan.
In a separate mixing bowl whisk together the brown sugar and egg.
Scoop out 1/3 cup of the cooked rice pudding and whisk it into the egg mixture, 1 tablespoon at a time. DO NOT stop whisking, or you’ll end up with scrambled eggs.
Whisk the entire brown sugar mixture back into the pot; whisk in cinnamon, nutmeg, and vanilla, and continue to cook over low heat for 5 to 7 more minutes, or until thickened.
Remove from heat and stir in the craisins.
Let stand a few minutes before serving.
Serve warm or cold with a sprinkle of cinnamon on top.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.