Monday, October 19, 2015

Simple Rice Pudding

When I was in college, there was this awesome dessert place called "Pudding on the Rice" that served up all different flavors of rice pudding--chocolate, white chocolate/raspberry, vanilla bean...they were all so good. I've never been able to re-create the creamy goodness of their unique flavors, but every once in a while, I like to whip up a batch of this simple creamy rice pudding, with the perfect amount of butter and vanilla for flavoring. It feels indulgent, even though the ingredients are all quite basic.

Simple Rice Pudding
Yield 4 servings
Total Time: about 45 minutes


3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1 Tablespoon butter
1/2 teaspoon vanilla extract


In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, until water is absorbed and rice is tender.

In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar, and salt. Cook over medium heat until thick and creamy, about 15-20 minutes. Stir in remaining 1/2 cup milk, and beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla.

Serve warm and enjoy!

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