Stove Top Rice Pudding
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|1/2 c||rice uncooked|
|1 c||salted water|
|1 tsp||vanilla extract|
|1 tsp||nutmeg and cinnamon if desired|
north benn, VT
Member Since Mar 2011
This recipe was given to me long ago and it has been passed around for years. All my friends and family love it!! I usually double my ingredients so we can have it again or share .
My daughter-in-law (and Test Kitchen gal), Krissi, is a rice pudding aficionado and she gives this recipe two enthusiastic thumbs-up. If you've never made rice pudding before, this is a great way to start. With classic flavors and a straightforward cooking method, I suspect that you'll quickly become a fan...just like Krissi!
Using a large heavy pan bring water to a boil. Sprinkle rice slowly into the boiling water and do not stir. Lower the heat, cover the pan and cook for 7 minutes.
Add milk, butter, and stir with fork. Bring rice to a boil and cook over low heat for a 1 hour.
Beat eggs,and then add sugar, raisins, and vanilla to the egg mixture. Slowly pour eggs into the rice stirring until it starts to thicken. The pudding will be nice and thick after it has cooled.
I have added a few extras to this recipe. I use a mixture of evaporated milk and regular milk combined and a pinch of cinnamon and nutmeg when pudding has cooled! Top with whipped cream if desired.