Stove Top Rice Pudding
Blue Ribbon Recipe
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! The Test Kitchen
1/2 crice uncooked
1 csalted water
1 tspvanilla extract
1 tspnutmeg and cinnamon if desired
How to Make Stove Top Rice Pudding
- 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.