Creamy Rice Pudding Recipe
Creamy Rice Pudding Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 4
- Calories: 265
- Fat: 3 g
- Carbohydrates: 4 g
- Sugar: 1 g
- Sodium: 2 mg
- Fiber: 4 g
- Protein: 0 g
- Cholesterol: 10 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Total time:
Don’t know what to do with the leftover white rice? Serve it again, but in a more yummy way. Yes - Try this simple recipe to convert your remaining rice into a Creamy Rice Pudding, which is not only delicious to satisfy your family’s taste buds but also super quick to make.
Ingredients
- 1 ½ cups water
- ¾ cup uncooked white rice
- 2 cups milk – divided
- ⅓ cup white sugar
- ¼ teaspoon salt
- 1 large egg
- ⅔ cup golden raisins
- 1 tablespoon butter
- ½ teaspoon vanilla extract
- Ground Nutmeg or Cinnamon - optional
Instructions
- Pour one and half cup of tap water into a standard saucepan and bring it to a boil. Make sure to keep the stove’s heat to medium range.
- Add ¾ cup of uncooked white rice into the boiling water and then reduce the stove’s heat range to medium-low level.
- Cover the pot by placing its lid at the top and let it simmer to 18 to 20 minutes until the rice grains are tender.
- Turn down the stove’s heat, remove the pot and use a colander to drain the white rice mixture.
- Take another clean saucepan, pour one and half cups of milk into it and set on the stove with a medium heat level.
- Once the milk starts boiling, add in ⅓ cup of white sugar and ¼ teaspoon of salt. Stir the milk with a wooden ladle until the salt and sugar dissolve completely.
- Now add in the drained and boiled white rice and cook it for 15 minutes or until bulky and creamy, stirring constantly – but at a slow pace.
- Pour out the remaining half cup of milk into the sauce pan and continue stirring until it forms a light mixture.
- Scatter the ⅔ cup of the golden raisins over the rice mixture and let it simmer for a few seconds, reducing the heat to low range.
- Crack one large egg into a medium bowl and beat it until watery and foamy, using a whisk.
- Increase the heat range back to medium level and decant the egg into the rice mixture. Now, we will start stir cooking and continue for 2 to 3 minutes.
- Turn down the stove’s heat and add 1 tablespoon of butter and ½ teaspoon of vanilla extract into the rice mixture.
- Stir it until the butter dissolves completely.
- Your Creamy Rice Pudding is all set to rock; pour it into a large bowl, dust some ground nutmeg or cinnamon over the top and serve.
