Easy Rice Pudding
Rich and creamy rice pudding flavored with cinnamon and sugar.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 3/4 cups milk, divided
- 2/3 cup short-grain white rice, arborio rice is best
- 1/3 cup sugar
- 2 tbsp unsalted butter
- 1 cinnamon stick
- pinch of salt
- 2 tsp vanilla extract
- 2 egg yolks
Instructions
- 1
Heat 4 cups of milk, sugar, butter, cinnamon, salt and rice in a large saucepan over medium-low heat. Cook until rice becomes tender and mixture becomes creamy, stirring every few minutes for approx. 45 minutes to 1 hour.
- 2
Remove saucepan from heat and stir in vanilla extract. In a small saucepan, pour 3/4 cup of milk and heat over medium heat until milk simmers.
- 3
In a small bowl, whisk 2 egg yolks. Add the hot milk (very slowly), 1 tablespoon at a time, into the beaten yolks, whisking as you pour.
- 4
Move the egg-milk mixture back into the small saucepan and warm over medium heat for a little over a minute, just until mixture thickens. Do not let mixture boil.
- 5
Add the egg-milk mixture into the rice pudding and stir until blended in.
- 6
Pour rice pudding into a large glass bowl and cover with plastic wrap. Refrigerate for a few hours, or until cold.