Creamy Classic Rice Pudding

Creamy Classic Rice Pudding  

1 1/2 cups cooked rice
2 cups milk, divided
1/4 teaspoon salt
1 egg, beaten
1/4 cup white sugar
1 tablespoon butter
1 teaspoon vanilla extract

Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir constantly until thick and creamy, 15 to 20 minutes. Don’t try to cut this time sort, and don’t stop stirring – this is what gives you that perfect creamy consistency.
Temper the beaten egg into the mixture slowly. Then stir remaining 1/2 cup milk and white sugar into the rice mixture, stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

You can add raisins, cinnamon, or allspice if you’d like. It’s delicious just as it is, too. Even on a scorching hot day, my family is gobbling it up! I’m glad I made a double batch.

Source: Corlea Smit –

Get More Exclusive Content sent directly by me to your Inbox

Join our mailing list to receive the latest news and updates from our team.

Please check your email inbox and confirm your subscription. Thank you, EsmeSalon