When it's rainy, cold, or you are stuck inside for whatever reason, this treat is so comforting. My kids ask for it often. Luckily, it takes just a handful of ingredients to whip up this recipe. My mom is a rice pudding lover just like me, and so I grew up with this magic bowl of warmth in my life. It's rich and filling! If you haven't tried homemade rice pudding before, this is your chance! It will be something you come back to again and again.
Rice Pudding
Serves 8
1 cup uncooked medium or long-grain white rice
2 cups milk
2 cups water
2 tablespoons heavy cream
1 tablespoon butter
Pinch of salt
16-oz. can sweetened condensed milk
1 tablespoon vanilla
1 egg, beaten
Cinnamon and nutmeg, optional
Pour the rice into a heavy saucepan. Add the milk, water, heavy cream, butter, and salt. Bring to a boil; cover with a lid and continue boiling on low heat for 20 minutes, stirring twice as it cooks. Once the liquid is absorbed and the rice looks creamy, remove from the heat. Pour in the sweetened condensed milk and vanilla. Return to the heat and cook for 2 minutes while stirring. Slowly pour in the beaten egg while stirring constantly, cooking for another few minutes. Remove from the heat and allow to thicken as it cools. Serve warm or cold.
Step-by-step tutorial:
Gather your ingredients. You will need medium or long-grain white rice, milk, water, heavy cream, butter, salt, an egg, sweetened condensed milk, and vanilla (not pictured - oops!).
In a heavy saucepan, add the 1 cup rice.
Pour in 2 cups of water......
....and 2 cups of milk.
Add 1 tablespoon butter and a pinch of salt.
Lastly, add 2 tablespoons heavy cream.
Stir to combine, then over medium-high heat, bring to a boil. Once boiling, cover with a lid and keep boiling over low heat for 20 minutes or until all the moisture is absorbed and the rice is creamy. Be sure to stir it every so often while it cooks.
Once the rice is cooked, remove from the heat and add 1 16-oz. can sweetened condensed milk......
.....and 1 tablespoon vanilla. Return to heat and cook for 2 minutes.
Slowly pour beaten egg into pudding while stirring constantly. Cook for 2 more minutes.
At this point you can add some cinnamon or nutmeg (or even raisins if that's your gig), but we like the plain rice pudding best.
The pudding will thicken as it cools. Spoon into bowls and enjoy! Refrigerate leftovers. This pudding is wonderful both warm and cold.
Recipe Source: Recipe adapted from a recipe by The Pioneer Woman