This creamy rice pudding is a simple stovetop rendition of the store-bought favorite!
Total Time:50 minutes
7 cups reduced fat or whole milk
1 cup heavy whipping cream
1 cup medium-grain or arborio rice
1 cup sugar
2 tablespoons unsalted butter
½ teaspoon salt
2 large eggs
Optional: 2 teaspoons vanilla extract or ¾ teaspoon cinnamon
In a medium-sized saucepan, combine the milk, cream, rice, sugar, butter, and salt. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally, and then decrease the heat to low to simmer. Stirring about every 8 minutes or so, continue to cook the mixture on low heat until the rice is tender but not falling apart, about 45 minutes. Once tender, remove from heat and whisk the two eggs together in a bowl. While whisking, slowly and carefully add in 1 cup of the hot milk mixture to temper the eggs, and then add all of the egg mixture into the saucepan containing the rice. If desired, stir in the vanilla or cinnamon (I prefer plain!) Stir together to combine and then pour the pudding into a heat-safe container. Place a sheet of plastic wrap directly on top of the pudding so it doesn’t form a thickened layer on the top. Allow to cool in the fridge about 4-6 hours or until cold. Stir and serve!