Classic stovetop rice pudding is a comforting favorite that everyone will love.
Well that settled it, rice pudding it would be.
With a little investigation, I found that there are two basic ways to make rice puddingbaking or boiling.
Simply Recipes / Michelle Becker
Too rich, couldn’t eat it.
A couple of adjustments later, I settled on this recipe, using the boiling method.
It is especially tasty with raisins.
Simply Recipes / Michelle Becker
Here’s a list of rice varieties we recommend in this pudding.
You want a starchy rice.
Any rice that would work well for risotto would work well for rice pudding.
Simply Recipes / Michelle Becker
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.
In a small mixing bowl, whisk together egg and brown sugar until well mixed.
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 160F (71C).
Be careful not to have the mixture come to a boil at this point or it will curdle.
Elise Bauer
Remove from heat and stir in the vanilla, raisins, and cinnamon.
Serve warm or cold.
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Simply Recipes / Michelle Becker
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Simple Tip!
The rice pudding will thicken as it cools.
Simply Recipes / Michelle Becker
When it’s warm, it may seem a bit loose.
Once chilled, it will be quite thick.
Simply Recipes / Michelle Becker
