Homemade Creamy Rice Pudding

By Tabatha

Ingredients

• 1 - cup cooked rice or use leftover cooked rice
• 1/3 -cup flour
• 3/4 - cup sugar
• 1/4 - teaspoon salt
• 2 - cups whole or low fat milk
• 3 - egg yolks, beaten
• 1 - teaspoon vanilla extract
• cinnamon sugar for garnish

Details

Servings 1
Adapted from mommyskitchen.net

Preparation

Step 1

For me the pudding can tend to dry out in the oven and I like mine to be more of a custard like consistency. I also use whole milk instead of cream, I think using cream makes it way to rich. I'm sure low fat milk will work just as well.

I prefer not to add raisins to mine, but if you love then by all means add raisins. If you are not a fan of creamy rice pudding this recipe just might change your mind. Lets get started and I will show you how easy this recipe is to make.

In a medium saucepan on medium heat, add the sugar, flour, salt, and milk. Stir until the mixture begins to boil. Let the mixture boil while stirring constantly for 2-3 minutes. Remove the mixture from the heat.

Separate the eggs and add the yolks to a small bowl. Discard the egg whites or save the egg whites for a meringue topping. Add

1/2 cup of the hot mixture into egg yolks and gently mix (this tempers the eggs). If you don't temper the eggs you will end up with scrambled eggs if you just add them without tempering.

Add the egg yolk mixture to the hot pudding and mix well.

Mix until you have a creamy consistency.

Add the cooked rice and place the pot back on the stove. Continue to cook on low for 2-3 minutes. Stir constantly so pudding does not lump and stick to the bottom of the pan.

The pudding will be done when the mixture starts to thicken to a pudding consistency, and coats the back of a spoon or spatula.

Remove pudding from heat and add the vanilla extract, blend well.

Add your favorite garnish Fruit, whipped topping or a little cinnamon is always nice. I like my rice pudding warm so I serve it warm.

I place the rice pudding into a serving bowl and sprinkle with cinnamon sugar. Then I let it set on the stove. I usually make my rice pudding just before we sit down for dinner, that way it is still a bit warm when I am ready to eat dessert.

3 - egg yolks, beaten

In a medium saucepan on medium heat, add the sugar, flour, salt, and milk. Stir until the mixture begins to boil. Let the mixture boil while stirring constantly for 2-3 minutes. Remove the mixture from the heat.

Separate the eggs and add the yolks to a small bowl. Discard the egg whites or save for a another recipe. Add

1/2 cup of the hot mixture into egg yolks and gently mix (this tempers the eggs).

Add the egg yolk mixture to the hot pudding and mix well.

Mix until you have a creamy consistency.

Add the cooked rice and place the pot back on the stove. Continue to cook on low for 2-3 minutes. Stir constantly so pudding does not lump and stick to the bottom of the pan.

The pudding will be done when the mixture starts to thicken to a pudding consistency, and the mixture coats the back of a spoon or spatula.

Remove pudding from heat and add the vanilla extract, blend well.

Add your favorite garnish Fruit, whipped topping or a little cinnamon is always nice. I like my rice pudding warm so I serve it warm.