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Ultimate Rice Pudding


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  • • 8 cups (1/2 gallon) whole milk
  • • 1 1/2 cups long-grained rice, or parboiled rice (such as Uncle Ben's)
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  • • 2 whole cinnamon sticks
  • • 6 large eggs, beaten until foamy
  • • 1 cup sugar
  • • Ground cinnamon, for sprinkling
  • • Whipped cream, for garnish
  • • Cinnamon sticks, for garnish


Servings 10


Step 1

In a large saucepan over low or medium-low heat, stir together the milk and rice; add cinnamon sticks. Cover and cook on very low heat, stirring occasionally, for about 2 hours, or until rice is very moist. When rice is fully cooked, remove cinnamon sticks, and slowly add the beaten eggs, stirring well as they are added. Add sugar. Continue to stir and cook over medium heat until mixture thickens, about 15 minutes. Remove from heat and pour into a 9-by-12-inch baking pan. Sprinkle top of pudding lightly with ground cinnamon. Mixture will be liquidy. Let sit for 30 minutes. Serve warm, or refrigerate to serve chilled, with a dollop of whipped cream. Garnish, if desired, with cinnamon stick.

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