Have you ever searched and searched for the perfect recipe for a favorite food? One that exactly recreates the taste and flavor you distinctly remember? I finally found that recipe I’ve been searching for! Creamy rice pudding. It has all of the elements in all of the right proportions. Creamy. Not too sweet. Not too thick. Not too thin. And, it is easy to make!
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I live in an area where there are many diners. Besides serving breakfast round the clock and giving huge portions, diners also serve, in my opinion, a really yummy rice pudding. For sure, the bright display of towering cakes and pies that greet customers as they enter is drool worthy. But more likely than not, I choose a bowl of creamy rice pudding. With whipped cream of course. And a cherry 🙂
Being married for almost 45 years, I have made many a bowlful of rice pudding. I have an earlier post, Rice Pudding Recipes with three different versions, all a little different and all good. But then I had this rice pudding made by a friend. I found my favorite rice pudding! Happily she shared the recipe with me and could’t wait to make it myself.
And I did.
Several times already!
How to make creamy rice pudding on the stovetop
The recipe uses common ingredients that you probably have on hand.
Begin by heating the milk and water in a pot on the stove until warm.
Stir in the rice and salt and bring to a boil.
Lower heat. Simmer, uncovered, until rice is tender, about 25 minutes. Stir frequently as a skin forms on the surface. The rice will be firm but tender with a little bite. If you prefer it softer, add a few minutes cooking time.
In a bowl, combine the eggs, sugar, and vanilla.
Stir until well combined.
Pour the egg mixture into the pot with the rice and stir.
Turn off the heat and let stand for 5 minutes.
Pour the rice pudding into a serving bowl and allow to cool. It is really hot so be careful! The pudding will thicken as it cools.
Serve warm or cold, with or without whipped cream and a cherry. Store in the refrigerator.
Creamy Rice Pudding
- 6 cups whole milk
- 2 cups water
- 1 1/2 cups long-grain white rice
- 1/2 tsp. salt
- 2 large eggs, slightly beaten
- 1 1/2 cups sugar
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
In a large pot, combine the milk and water, and heat until warm. Add the rice and salt and bring to a boil. Lower heat. Simmer uncovered, stirring frequently as skin forms on the surface, until rice is tender, about 25 minutes.
In a bowl, combine the eggs, sugar, and vanilla and mix well. Pour in the egg mixture into the pot with the rice. Stir a few times. Turn off the heat and let stand for 5 minutes.
Add cinnamon before serving.
Serve warm or cold.
TO DOUBLE RECIPE
Increase eggs to 3 and double all other ingredients. Makes 24 servings
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