- Cook Time: 60+ minutes
Nutrition facts (per portion)
- Serving Size: 1 cup
This classic rice pudding is made on the stove top, and although it takes some time, it practically cooks itself.
- In a large heavy saucepan, bring milk and cream to a boil. Add rice, reduce heat to a simmer and cook until thick and custard-like, stirring often (about 45 minutes).
- Add sugar and salt and simmer 15 minutes more, stirring often. Rice should be tender.
- In a bowl, beat the eggs until foamy with a whisk. Spoon a ladle-full of the hot rice mixture into the eggs; temper and whisk to blend. Repeat process, a ladle-full at a time, until half of the rice has been incorporated. Return the rice-egg mixture to the remaining rice in the saucepan and simmer about 5 minutes, until thick and creamy, stirring often. Remove from heat. Stir in vanilla. Place in an ice bath, uncovered, and cool until chilled, stirring often. Transfer to a storage container, cover and refrigerate.
- To serve, scoop 8 ounces (1 cup) rice pudding into a bowl and sprinkle lightly with cinnamon.