Easy Old Fashioned Rice Pudding
The rich and creamy vanilla flavored pudding base is infused with a hint of cozy cinnamon combined with the soft rice in every bite, it is seriously irresistible.
Servings: 10 servings
Ingredients
- ¾ cup uncooked white MINUTE rice
- 1 cup half and half
- 1 cup milk
- 4 tbs granulated sugar
- 1 tbs light brown sugar packed
- ¼ teaspoon salt
- 2 egg yolks
- 1 tbs unsalted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
Instructions
- Boil rice, water (amount of water goes according to directions on box), granulated sugar and salt in a medium saucepan until completely done and tender.
- Pour in half and half + ½ cup milk and simmer on low for 20 minutes, stirring every few minutes until thick and creamy. It may look like it's too much milk and it will never thicken, just be patient and trust the process. Once thickened, whisk in brown sugar.
- In a small bowl add egg yolks. Spoon 3 spoonfuls of the warm pudding mixture in with the yolks and immediately whisk rapidly to temper and prevent scrambling.
- Egg tempering troubleshooting: If you notice the eggs scrambled a bit, just push the mixture through a fine mesh strainer and strain out the egg pieces. I know, this sounds gross but it works.
- Once yolk mixture is warm, whisk into pudding mixture and stir in remaining half cup of milk. Cook for 3-5 minutes more until thickened up again. Once thickened, remove from heat and add in butter, vanilla and cinnamon.
- Rice pudding can be served warm or cold.
Notes
Storage instructions: Refrigerate any leftover rice pudding in an airtight container for up to 5 days.