Creamy Rice Pudding
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
Ingredients
- 3½ cups milk (2% or whole)
- ½ cup uncooked medium-grain or long-grain white rice
- ⅛ teaspoon salt
- ¼ cup light brown sugar
- 1 large egg
- ½ teaspoon ground cinnamon, (you can use less or more)
- ⅛ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- ⅓ cup craisins, (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.
Nutrition
Calories: 193kcal | Carbohydrates: 33g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 127mg | Potassium: 232mg | Fiber: 0g | Sugar: 20g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 181mg | Iron: 0.4mg
