I like desserts that can be made in individual portions so that when it is time to serve there is no work involved. Creamy Rice Pudding is one of those desserts. Put the rice pudding in individual cups, top with a bit of cream and serve.
Creamy Rice Pudding has been around for a very long time, but I’ve never really had it. It always seemed like a dessert from another era. Recently, my husband mentioned that his mom made the best rice pudding ever. Considering I’ve never eaten rice pudding I have nothing to compare this recipe to….but I will tell you, this creamy rice pudding is delicious! I made it this morning and I have it waiting for my husband. I hope it comes close to what he remembers.
- 1 – cup cooked or leftover rice
- 1/3 -cup flour
- 3/4 – cup sugar
- 1/4 – teaspoon salt
- 2 – cups whole or low fat milk
- 3 – egg yolks, beaten
- 1 – teaspoon vanilla extract
- cinnamon sugar for garnish
- In a medium saucepan on medium heat, add the sugar, flour, salt, and milk. Stir until the mixture begins to boil. Let the mixture boil while stirring constantly for 2-3 minutes. Remove the mixture from the heat.
- Separate the eggs and add the yolks to a small bowl. Discard the egg whites or save for a another recipe (see cooks note). Add 1/2 cup of the hot mixture into egg yolks and gently mix (this tempers the eggs).
- Add the egg yolk mixture to the hot pudding and mix well. Mix until you have a creamy consistency.
- Add the cooked rice and place the pot back on the stove. Continue to cook on low for 2-3 minutes. Stir constantly so pudding does not lump and stick to the bottom of the pan.
- The pudding will be done when the mixture starts to thicken to a pudding consistency, and the mixture coats the back of a spoon or spatula.
- Remove pudding from heat and add the vanilla extract, blend well. Chill before serving or serve at room temperature.