Serves 8
198 cal · 50 min
Rice Pudding
Recipe GLPRac9f9a9928c944
A classic creamy rice pudding made with tender cooked rice, eggs, evaporated milk, and warming vanilla and cinnamon. This comforting dessert combines sweetness with a silky custard texture and is perfect for serving warm to a group.
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Ingredients
1 cup whole milk
1 cup water
1 cup uncooked rice
2 large eggs
1 cup evaporated milk, divided
1 teaspoon vanilla extract
1/4 cup granulated sugar
1/8 teaspoon ground cinnamon
Directions
Wash your hands with soap and warm water before beginning. In a medium saucepan, combine the whole milk and water and bring to a boil over medium-high heat.
Add the uncooked rice to the boiling liquid. Return to a boil, then reduce the heat to low and simmer gently. Stir the rice mixture every 10 minutes to prevent sticking.
Cook uncovered for approximately 30 minutes, or until the rice is very tender and has absorbed most of the liquid.
While the rice cooks, in a large bowl, whisk together the eggs, 3/4 cup of the evaporated milk, vanilla extract, and sugar until well combined.
Once the rice is tender, add the remaining 1/4 cup of evaporated milk to the rice in the saucepan and stir to combine.
Slowly add approximately 1 cup of the hot rice mixture to the egg mixture in the bowl, stirring constantly to temper the eggs and prevent them from cooking too quickly.
Pour the egg-rice mixture back into the saucepan with the remaining rice and stir well to combine everything evenly.
Return the saucepan to medium heat and stir continuously until the pudding reaches a gentle boil and thickens, approximately 5-10 minutes. The mixture should reach 160°F when measured with a food thermometer to ensure the eggs are fully cooked.
Remove from heat immediately. Sprinkle the ground cinnamon over the surface and stir gently to distribute. Serve warm, dividing equally among 8 servings.
