Rice pudding is one of my favorite desserts but I don’t eat it out very often. That’s because I’m pretty particular about how it’s made. I want the rice to be of a certain texture and I don’t want the pudding to be too sweet. I don’t always want the pudding to contain raisins and it must not be overloaded with cinnamon. So, because I’m so finicky, it’s best for me to make rice pudding here at home.
I’ve spent several months trying and tweaking a variety of rice pudding recipes and finally created one that makes me perfectly happy. It cooks right on the stovetop in a short period of time. This rice pudding is thick and creamy and makes a great breakfast! Plus, it’s the perfect way to use up leftover rice.
This recipe is pretty simple. The only part that may be tricky is the tempering of the eggs. You must temper the eggs so that they’ll slowly warm. If you just dump the eggs in, you’ll end up with scrambled eggs in your rice pudding. (Ask me how I know.)
¼ cup sugar
1/3 cup flour
¼ teaspoon salt
2 cups milk
2 eggs, beaten
1 cup cooked rice
¼-½ teaspoon ground cinnamon
1 teaspoon vanilla extract
Place sugar, flour, salt, and milk in medium size sauce pan. Stir constantly over medium low heat until mixture begins to boil.
Once the pudding mixture comes to a boil, stir it for another 2 minutes and then remove it from the heat.
Place the beaten eggs in a medium size bowl. Temper the eggs by pouring ½ cup of the hot pudding mixture into the beaten eggs and mix well. Pour the tempered pudding mixture back into the saucepan and add the rice. Place it back on the stove over medium heat and continue to cook for 2 – 3 minutes. Stir constantly so pudding does not form lumps and stick to the bottom of pan.
Remove from heat, add cinnamon and vanilla and stir well. Chill before serving.
© 2014, Andrea Thorpe. All rights reserved.