Rice Pudding

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Rice Pudding

Rice Pudding

Rice Pudding


2 quarts milk

1 cup long-grain white rice (do not rinse)

1 cup sugar

2 tablespoons unsalted butter

1 teaspoon vanilla

1/4 teaspoon salt

2 large eggs

1 cup heavy cream

1/2 teaspoon cinnamon


Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.

Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream.

Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon.

Chill pudding, covered, at least 3 hours.


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