Creamy Rice Pudding
Creamy Rice Pudding
This is the best rice pudding I have ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.
Prep time:
Cook time:
Yield:
Serving size: 4
Calories per serving: 254
Ingredients:
Cook time:
Yield:
Serving size: 4
Calories per serving: 254
3/4 cup uncooked
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
Directions:
Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Source: allrecipes.com
In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Source: allrecipes.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
