Creamiest Rice Pudding

This creamy rice pudding with eggs is cooked on the stovetop, flavored with vanilla and cinnamon, then refrigerated overnight before serving chilled.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 25 mins
• Calories: 173 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

Combine 1/2 gallon milk, sugar, and rice in a large saucepan over medium-low heat. Simmer, covered, for 1 hour, stirring frequently. Remove the pan from heat and let sit for 10 minutes.

Step 2

Whisk together eggs, 1/4 cup milk, vanilla, and salt in a large bowl until well combined.

Step 3

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

Step 4

Pour pudding into a 9x13-inch dish and cover with plastic wrap, folding back the corners to allow steam to escape. Allow pudding to cool to room temperature.

Step 5

Remove plastic wrap and sprinkle the surface of pudding with cinnamon. Cover tightly with fresh plastic wrap and refrigerate for 8 hours to overnight before serving.