Super Creamy Rice Pudding Recipe

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!


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