Creamiest Rice Pudding

This cold rice pudding is cooked on the stove, enriched with eggs and vanilla, then refrigerated overnight before serving.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 25 mins
• Calories: 228 Calories

Ingredients

• 1 cup white sugar
• 2 teaspoons vanilla extract
• 3 eggs, lightly beaten
• 1 cup uncooked long-grain white rice
• ground cinnamon to taste
• 0.25 cup milk
• 0.25 teaspoon salt
• 0.5 gallon milk

Recipe Instructions

Step 1

In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.

Step 2

When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

Step 3

In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla.

Step 4

Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes.

Step 5

Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.