Moms Creamy Rice Pudding
Prep: 10 min
Cook: 55 min
Total: 65 min
Serves: 4
5,431 views
Slow-simmered on the stovetop until the grains turn soft and the milk goes velvety, this old-fashioned rice pudding tastes like a hug from someone's mom. Plump raisins and a whisper of vanilla sweeten each spoonful, with a dusting of cinnamon on top for the finishing touch. It reheats beautifully, so a double batch rarely lasts long in the fridge.
Ingredients
Ingredients
- 1/4 Cup Rice
- 3 Cups Milk
- 1 - Egg
- 1/2 Tsp Salt
- 1/4 Cup White Sugar
- 1/2 Tsp Vanilla
- 1/2 Cup Raisins
Directions
Directions
- Wash rice.
- Cook in a double boiler or very heavy Dutch oven with milk until very soft, approx 50 minutes.
- Stir often and use only medium heat making sure not to burn.
- When milk and rice get near boiling, I will turn down the heat.
- Beat egg, add salt and sugar to the egg.
- While stirring rice add egg mixture; cook another 5 minutes, remove from heat and stir in vanilla.
- If adding raisins, boil them in a bit of water, drain and then add to pudding when vanilla is added.
- When serving as an extra sprinkle cinnamon on top of each serving.
I will often make a double or even a triple recipe as it does refrigerate well.
Nutrition
Per serving · 4 servingsCalories
215
Fat
5 g
Saturated fat
3 g
Carbohydrates
36 g
Sugar
12 g
Fiber
1 g
Protein
6 g
Sodium
150 mg
Cholesterol
70 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1/4 Cup Rice
- 3 Cups Milk
- 1 - Egg
- 1/2 Tsp Salt
- 1/4 Cup White Sugar
- 1/2 Tsp Vanilla
- 1/2 Cup Raisins
