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Rice Pudding

Rice Pudding
Rice Pudding
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
Print Nutrition facts (per portion)

Nutrition facts (per portion)

  • Serving Size: 1 cup

A rich and simple rice pudding classic using cooked rice in a cornstarch-thickened custard with vanilla.

Ingredients

  • 1/2 Cup Granulated Sugar
  • 1/4 Cup All-purpose Flour
  • 3 Tablespoons Cornstarch
  • 3 Cups 1% Milk
  • 1/2 Cup Liquid Eggs
  • 1/3 Cup Granulated Sugar
  • 2 Cups 1% Milk
  • 1 Teaspoon Vanilla Extract
  • 4 Ounces Butter
  • 1 Quart Medium Grain Or Short Grain Rice

Instructions

  1. In large bowl, combine sugar, flour and cornstarch. In another container, stir together milk and eggs; gradually mix egg mixture into dry ingredient mixture. Whisk together to form a batter. Reserve.
  2. In large saucepan, over medium-low heat, combine sugar and milk and bring to a boil, whisking often to prevent burning. Gradually stir small amount of hot milk-sugar mixture into reserved egg batter to temper. Gradually pour this mixture back into the remaining hot milk mixture, whisking constantly until smooth and incorporated. Bring to a simmer, stirring constantly, until thickened. Stir in vanilla.
  3. Add butter and stir until melted. Stir in rice and mix until thoroughly combined. Remove from heat. Cool before covering and refrigerate for at least 4 hours before serving.
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