Creamy Rice Pudding (Stove Top)
"The best I have made yet! I like it warm but it's great cold also, if your concerned about cholesterol you could omit the eggs but the rice pudding will not be as great. This is not a quick recipe it does take an hour or more to become creamy"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (202.5 g)
- Calories 292
- Total Fat - 13 g
- Saturated Fat - 6.2 g
- Cholesterol - 26.8 mg
- Sodium - 592.5 mg
- Total Carbohydrate - 39.9 g
- Dietary Fiber - 3.6 g
- Sugars - 12.6 g
- Protein - 4.3 g
- Calcium - 74.6 mg
- Iron - 0.7 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large saucepan combine sugar with cornstarch and salt and nutmeg. Whisk in 1 cup milk until smooth. Add in the remaining 3 cups of milk and 1 cup cream and cubed butter. Bring to a boil, reduce heat to the barest simmer, stirring occasionally. Cook 1 hour or a little more or until mixture is no longer liquidy but very creamy (this will thicken up even more if left on the element with heat turned off).
Step 2
Beat egg yolks. Remove pudding from heat. Whisk a little of the pudding into yolks. Add yolk mixture to rest of pudding. Cook 1 minute. Remove from heat again, stir in vanilla. Transfer to a serving bowl and sprinkle top with cinnamon. Serve hot or cold.
Tips
No special items needed.
2 Reviews
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