Creamy Rice Pudding
Ingredients
- 600 ml whole milk
- 66 g white rice (see Recipe Note)
- Pinch salt
- 1 large egg
- 50 g dark brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 40 g raisins
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Instructions
- In a medium heavy-bottomed saucepan, bring the milk, rice, and salt to a boil over high heat. Reduce the heat to low and simmer partially covered until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.,Simply Recipes / Michelle Becker
- In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.,Simply Recipes / Michelle Becker
- Add egg mixture back into the saucepan of rice and milk. Reduce the heat to low and stir until thickened, or about 160°F (71°C).,Simply Recipes / Michelle Becker,Be careful not to have the mixture come to a boil at this point or it will curdle. Remove from heat and stir in the vanilla, raisins, and cinnamon. The pudding will thicken as it cools; when it is warm, it will be a bit on the runny side.,Serve warm or cold.,Did you enjoy this recipe? Leave us a rating and review!,Simply Recipes / Michelle Becker,Simply Recipes / Michelle Becker,The rice pudding will thicken as it cools. When it's warm, it may seem a bit loose. Once chilled, it will be quite thick.
Source
Original recipe: View Original