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Prep Time: 5 Minutes Cook Time: 22 Minutes |
Ready In: 27 Minutes Servings: 8 |
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This is a stovetop rice pudding recipe that I have concocted after two years of trying different recipes and playing with ratios. It is my personal favorite rice pudding-thick, creamy, and simple to make. This makes a lot of pudding, but is perfect for using leftover rice! Ingredients:
3 3/4 cups cooked white rice |
1 cup sugar |
4 1/2 cups milk, divided |
1/2 teaspoon salt |
2 eggs, beaten |
2 teaspoons vanilla |
1 tablespoon cinnamon |
1/2 tablespoon nutmeg |
1 tablespoon butter |
Directions:
1. In a large saucepan, combine rice, sugar, 4 cups of the milk, and salt. Cook over medium heat until thick and creamy, stirring periodically. This should take 10-20 minutes.
2. Stir in eggs and remaining 1/2 cup milk.
3. Cook for an additional two minutes or so, stirring constantly.
4. Remove from heat and stir in vanilla, spices, and butter.
5. Cool, serve, and enjoy!
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