Old-Fashioned Creamy Rice Pudding
For those chilly afternoons or nights, what you need is something comforting that you can easily make on the stovetop. Do you know what would be good? This Creamy Rice Pudding! Yes, it may be old-fashioned but it is so tasty and cozy. It is a quick-snack or dessert that you can serve to your loved ones.
If you have never tried rice pudding yet, I highly recommend you should now. I am sure you will love the flavors from the cinnamon as well as the brown sugar. When the weather is cold, serve it warm. You can also serve it cold once it starts getting warm outside.
When I was young, my grandmom used to make this old-fashioned, creamy rice pudding a lot. It is so economical, but the taste is so good. I also love the flavors. What you need to do is to let the rice simmer slowly until it puffs up and has a more dessert-like texture. I am telling you, it is so delightful!
This Old-Fashioned Creamy Rice Pudding is so comforting and full of flavors. It can be served warm or cold. Either way, it is really delightful! It is a quick-fix snack or dessert that will satisfy you at any time of the day.
1 large egg
1/4 cup white or brown light sugar
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
2 cups whole milk
1/2 cup heavy whipping cream
1/3 cup short-grain white rice
Pinch of salt
- In a small bowl, whisk together egg, vanilla, sugar, and cinnamon. Set aside.
- In a medium-sized pan, mix the milk, cream, rice, and salt. Bring to a boil over high heat.
- Once the mixture starts boiling, reduce the heat to low and allow the rice to simmer until it is tender (about 20 to 25 minutes).
- Add about half a cup of the hot rice mixture to the egg mixture. Whisk quickly to temper the egg mixture.
- Pour the egg mixture into the saucepan with the remaining rice mixture. Stir and continue to heat on low heat for about 10 minutes or until it gets thick. Be sure not to let it boil though.
- Remove from heat and serve warm.
- While simmering the rice, make sure to stir frequently to keep it from sticking to the bottom of the pan.
- The mixture gets thicker as it cools so you should not let it get too thick before removing it from heat.
Rice pudding is good when it is freshly made, but you can certainly make it in advance. Simply let it cool and keep it in the fridge. It should be good for up to 3 days. Or, if you want your pudding to last longer, keep it in the freezer.
Like what we have said, rice pudding can be served warm or cold. For your leftovers, you can just reheat them on the stovetop but do so over low heat. You should also stir continuously, and then add a little bit of milk to thin out the pudding.