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
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.
