Ingredients
- 1/2 cup sugar, or to your taste
- 1 teaspoon cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 cups cooked white rice (can use 2 1/2 cups cooked)
- 4 cups 2% milk (or whole milk)
- 1 cup half and half cream
- 2 tablespoons butter, cubed
- 2 egg yolks
- 1 to 2 teaspoons teaspoon vanilla
- Ground cinnamon (optional)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.