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Creamy Stove Top Rice Pudding
ingredients
6 cups milk
3/4 cup uncooked long grain rice (not instant-type rice)
1 cup whipping cream (I sometimes use Half & Half 10% cream, as I always have it on hand, but I do recommend whipping for a creamier pudding)
3/4 cup sugar
3 egg yolks, beaten
2 tsp. vanilla
1/4 tsp. salt
(optional) 1 tsp. cinnamon (to sprinkle on top)
(optional) raisins, to taste
method
Rinse a large saucepan with cold water and pat dry.
Pour in milk and bring to a boil over medium heat. *Watch carefully. When it hits the boil it can very quickly boil up and over and make an awful mess! Stir in rice and return to a boil. Reduce heat and simmer uncovered, stirring occasionally, about 55 minutes or until the rice is tender (taste test the rice to be sure and cook longer if needed).
Meanwhile, in a small bowl, combine the rest of the ingredients (sugar, cream, egg yolks, vanilla and salt). When the rice is cooked, remove from heat. Whisk a small amount of the pudding into the egg yolks mixture, stir, then add the yolk mixture into the pudding. Cook only long enough to just bring back to a boil. Remove from heat, cool slightly and put into a covered casserole dish or bowl. Sprinkle with cinnamon, if desired. Refrigerate. Enjoy!
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Comments
Looks like a good recipe but I'm not clear on the instructions. 6 cups of milk and 1 cup whipping cream. Do you cook the rice, milk and whipping cream together? I don't see anywhere on the instructions what to do with the whipping cream. Thanks
Sue on February 10, 2008 9:37 PM
I sent an email reply to Sue but for the benefit of anyone else wondering, the cream goes in at the end, with the eggs, vanilla and salt (I also clarified the recipe to indicate this.)
Jen on February 11, 2008 10:00 AM
I've made this creamy rice pudding recipe and everyone loved it! I was even asked to make this for the whole family for Christmas dinner. Thanks for the wonderful recipe, this is definitely a keeper!
Celine on December 22, 2008 4:54 PM
So glad your family enjoyed it, Celine. Merry Christmas!
Jen on December 22, 2008 5:17 PM
i have been trying rice pudding recipes for years looking for perfection. this is it!
thanks for sharing...
So glad you enjoyed it, Kristin! You've reminded me I need to make some of this again soon :)
kristin on March 9, 2009 8:52 PM
I followed this recipe exactly. My pudding came out so loose and thin. I have it in the refrigerator to see if that helps, but I just checked on it (its been in there an hour) and it is still loose. I thought pudding was suppose to be a bit firm, not hard, but creamy and much firmer. Any way of fixing this??
Pam Hickman on January 25, 2011 7:56 PM
Hi Pam, How long did you simmer it? Is the rice fully cooked? (Not hard in the middle?) I'm not sure what might be the issue. It shouldn't be firm, per se. Baked rice pudding is firm but stove top should be creamy (but not "soupy"). My suggestion is to leave it in the fridge overnight. The rice will absorb some liquid as it cools and sets up. If it's still really runny in the morning, you could try cooking it down a bit more. Hope that helps.
Jen on January 25, 2011 8:41 PM
Like some of the other readers, I have tried many recipies for rice pudding. Two of my sons had major surgery removing eight teeth and some bone. I pulled this recipe out having printed it off a while ago. My kids all agreed this is the best. Thanks so much, I also passed it onto a friend who tried afew as well, and is also thankful
catherine on February 14, 2011 1:47 AM
So glad you enjoyed it Catherine!
Jen on February 14, 2011 6:56 AM
Hey this recipe looks great and am dying to try it. I was just wondering i fyou can use jasmine rise or would the texture not work?
Julie on January 28, 2012 5:23 PM
Hi Julie, Jasmine rice is a long grain rice so I think it should work alright. I suspect it might be a tad stickier. I might rinse the rice well before adding it to the milk, to remove a bit of the starchiness. Enjoy!
Jen on January 28, 2012 8:05 PM