I have been tweaking my recipe for rice pudding for almost 6 months now and it is finally perfect! And the beauty of it is you can use precooked long grain or instant rice to suit your needs! I am going to share this recipe with you so you can enjoy with your family!
Rice Pudding Recipe:
- 3 cups precooked rice
- 3 cups table cream
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs
- pinch of cinnamon (optional)
Begin by cooking your rice following the instructions on the package. Once your rice is cooked add the cream, sugar, and vanilla. Bring to a simmer.
Whisk eggs in a separate bowl and slowly add some of the hot rice mixture to the eggs by a spoonful at a time and mix in between spoonfuls.
Add enough (usually about 4-5 spoonfuls) to raise the temperature of the eggs closer to the temperature of the rice so you do not create a scrambled egg disaster!
Add the mixture to the pot and stir. Let the combination cook for about 5-10 minutes until nice and thick and creamy.
Remove from heat and sprinkle on cinnamon. Serve and enjoy!
