Side Pannel
The Best Creamy Rice Pudding
The Best Creamy Rice Pudding
- Recipe Submitted by maryjosh on 12/16/2016
Ingredients List
- ½ cup heavy cream
- 1 and ½ cup milk (can use whole, 1%, 2%, or almond milk)
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup cooked rice
Directions
Preheat oven to 350 degrees F.
Spray 8x8 inch casserole dish with non-stick spray or grease with solid vegetable shortening.
In a small saucepan over medium heat, scald heavy cream and milk.
Add sugar to milk and stir until it's dissolved.
Stir in salt.
In another bowl, whisk eggs.
Stir rice into milk mixture.
Temper eggs with milk. (Gradually add a ladle of milk at a time until eggs come up to temperature and won't cook when hot milk is added.)
Add all milk and stir.
Stir in vanilla.
Pour into the 8x8 inch baking dish.
Bake at 350 degrees for 55 to 60 minutes until set and lightly browned on top.
Serve hot.
Cover tightly and store leftovers in the refrigerator.
Spray 8x8 inch casserole dish with non-stick spray or grease with solid vegetable shortening.
In a small saucepan over medium heat, scald heavy cream and milk.
Add sugar to milk and stir until it's dissolved.
Stir in salt.
In another bowl, whisk eggs.
Stir rice into milk mixture.
Temper eggs with milk. (Gradually add a ladle of milk at a time until eggs come up to temperature and won't cook when hot milk is added.)
Add all milk and stir.
Stir in vanilla.
Pour into the 8x8 inch baking dish.
Bake at 350 degrees for 55 to 60 minutes until set and lightly browned on top.
Serve hot.
Cover tightly and store leftovers in the refrigerator.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
