Creamy Rice Pudding (Stove Top)
Created by Jorganson on October 22, 2012
- Servings: 9
- Prep Time: 5m
- Cook Time: 1h
- Recipe #6835
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
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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).
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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.
Nutritional Facts
- 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