- Prep Time: 45 minutes
- Cook Time: 35 minutes
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
- 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.
- 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.
- 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.
