Creamy Rice Pudding Recipe

Creamy Rice Pudding Recipe

My husband said this dish was better than his mother’s and I love it too!

Ingredients:

3/4 cup raw white rice

2 cups whole milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 beaten egg

2/3 cup cream

1/2 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

Optional garnish: a cinnamon stick or ground cinnamon

Instructions:

Cook the rice according to the package instructions until tender. Be careful not to cook for too long.

Add 1 1/2 cups milk, sugar and salt to the cooked rice. Cook over medium heat until thick and creamy, about 15 to 20 minutes.In a separate bowl, combine the beaten egg with the remaining 1/2 cup milk. Gradually add this to the rice mixture, making sure to stir slowly so that the egg does not scramble.

Cook for another 2 minutes, stirring constantly, to thicken the pudding.

Remove from the heat and stir in the cream, vanilla extract and nutmeg to give the whole thing an additional richness and spice.

Transfer to a serving platter or into individual bowls.If you like pudding skin, you should leave it uncovered; Otherwise, cover the surface with plastic wrap to prevent skin formation.

Refrigerate for at least an hour before serving to allow the flavors to blend beautifully.

Variations and Tips:

Opt for 2% or almond milk and half and half to lighten up the recipe.

Coconut milk can be a fantastic dairy-free alternative and add an exotic touch.

Add raisins while cooking to add extra sweetness and texture.Use leftover rice to save prep time and make making this comforting dessert even quicker.

Immerse yourself in the creamy deliciousness of this rice pudding and let it take you on a journey to those simpler, more joyful times. Whether you stick with the classic or experiment with variations, this dessert is sure to bring comfort and smiles to your table.