There is nothing more delicious than a warm, tasty rice pudding on a cold winter’s night, or just as a treat. This is my go to recipe as it’s slightly different from your normal one where you bake it in the oven.
I always found when I made an oven-baked rice pudding, it was a bit hit and miss with the rice being cooked. But this one is perfect – you cook the rice first and then add the rest of the ingredients.
- 2-2.5 cups water
- 1 cup uncooked white rice (I used Arborio but if you don’t have that, then just use long grain)
- 2 cups milk, divided in half
- 1⁄3 cup white sugar
- 1⁄4 teaspoon salt
- 1 egg, beaten
- 1 tablespoon butter
- 1⁄2 teaspoon vanilla essence
- In a medium saucepan, bring 2-2.5 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In another saucepan, combine the cooked rice, with 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.
- Stir in remaining 1/2 cup milk, beaten egg (add your optionals in here). Cook 2 minutes more, stirring constantly.
- Remove from heat, and stir in butter and vanilla.
- Serve warm.
- Adding raisins (1 cup)
- Adding cinnamon (1/2 tsp)
- Adding nutmeg (1/2 tsp)