When I was growing up, rice pudding was a major thing. My mother would get a quart of it at the deli and it was gone in a flash. I also often had little snack size tins of it in my lunch box.
Fast forward many years and I couldn’t remember the last time I had had rice pudding. So, I hit Google in search of “best rice pudding”. Right at the top of the search was this recipe for Creamy Rice Pudding. It got 4.7 to 5 stars on 2 websites with a combined total of over 2000 reviews.
Seemed like a good recipe to try…and it was! It’s exactly what you think of when you think of rice pudding: creamy and sweet with a hint of vanilla.
Creamy Rice Pudding
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins (I left these out)
1 tablespoon butter
1/2 teaspoon vanilla extract
Nutmeg or cinnamon, optional
1. Bring 1 1/2 cups water to a boil in a saucepan. Stir rice into boiling water, reduce heat to low, and cover. Simmer for 20 minutes.
2. In a clean saucepan, combine 1 1/2 cups of the cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.
3. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook for 2 minutes longer, stirring constantly. Remove from heat and stir in butter and vanilla. Serve warm or cold sprinkled with nutmeg or cinnamon if you like.
Recipe slightly adapted from Allrecipes and Food.com
“Odds Are Stacked” is 100% awesome. Folk meets cowboy galloping off into the sunset.
The kitschy video for the song is also good.
Check out Campbell Sangster on Facebook. You can buy the music here.
Pingback: Creamy Rice Pudding | homethoughtsfromabroad626