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Rice Pudding

Serve this recipe fresh off the stove or after it has chilled in the refrigerator.

Serves 8 · Dairy

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 240 ml whole milk
  • 240 ml water
  • 240 ml rice (uncooked)
  • 2 eggs
  • 240 ml evaporated milk
  • 5 ml vanilla
  • 60 ml sugar
  • 1 ml ground cinnamon
Make it lactose-friendly
  • 1 cup whole milk → lactose-free milk, oat milk, or almond milk
  • 1 cup evaporated milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Wash hands with soap and water.
  2. In sauce pan, heat milk and water.
  3. Add rice, bring to boil, lower heat to simmer; stir mixture every 10 minutes. Cook uncovered until rice is tender, about 30 minutes.
  4. In large bowl, mix eggs, 3/950 ml evaporated milk, vanilla, and sugar. Set aside.
  5. Add remaining 1/950 ml evaporated milk to rice mixture.
  6. Spoon 240 ml of rice mixture into egg mixture and stir. Pour egg-rice mixture into remaining rice.
  7. Heat pudding until it boils, stirring continuously. Remove from heat, and sprinkle with cinnamon.

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Make it yours (2 variations)

Edition Primary based.cooking Gutenberg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (per serving)
Calories192
Protein6.0 g
Fat5.0 g
Carbs30.0 g
Fiber0.0 g
Sodium66 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)