Rice Pudding

rice pudding

Add cinnamon, vanilla, and nutmeg to make this quick, creamy, stove top rice pudding. This tastes just as good chilled as it does warm. I tried using whole milk, which made it a bit creamier.

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Gather your ingredients.

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Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 10 minutes until the rice absorbs the water.

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In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.

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Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

rice pudding

Sprinkle with cinnamon and nutmeg to taste.

Rice Pudding
Add cinnamon, vanilla, and nutmeg to make this quick, creamy, stove top rice pudding.
Servings
4 people
Servings
4 people
Rice Pudding
Add cinnamon, vanilla, and nutmeg to make this quick, creamy, stove top rice pudding.
Servings
4 people
Servings
4 people
Ingredients
  • 3/4 cup white rice uncooked
  • 2 cups whole milk divided
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 egg beaten
  • 1/2 cup golden raisins
  • 1 tbsp butter
  • 1 tsp vanilla
  • dash cinnamon to taste
  • dash nutmeg to taste
Instructions
  1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 10 minutes until the rice absorbs the water.
  2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.
  3. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
  4. Sprinkle with cinnamon and nutmeg to taste.

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