Creamy Classic Rice Pudding

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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 –
TRIED AND TESTED

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