This is comfort food at its finest! I grew up absolutely loving the nights where rice pudding or bread pudding followed dinner. The bread pudding I’m having some trouble with. It’s either too dried out, or too soupy. I’m losing the texture of the bread too much to the custard, and until it’s perfect it will not grace these pages. Bread pudding is just to close to this gals heart the screw with and half-ass.
This rice pudding though? This is the definition of perfection. It’s insanely easy to make. If you take my advice that follows, it’s really fast as well!
Most important advice you’ll get in this post:
Make the rice ahead of time.
What I mean by that is, when you’re having rice as a side dish, make a ton of it. Put the left overs in a zip-lock bag in the fridge over night, then use it to make the rice pudding the next day.
This doesn’t just save you time, I’ve made it using fresh cooked rice, and day old rice, and it`s honestly better with the day old rice. The same is true for Chinese style fried rice, never use freshly cooked rice if you can avoid it, always day old.
Just an FYI – I doubled the recipe. I really wanted to be eating this out of the fridge for days. Which I did. And it was awesome.
Put the milk, rice, sugar, and salt in a large saucepan and bring to a boil over medium heat. You`ll have to give the day old rice a good stir just to break it all up, no biggie. Let it go until thick and creamy, about 15 – 20 minutes, stirring every once in a while.
While that`s thickening up, get your egg in a bowl. Or eggs, you know, if you’re doubling the recipe, cough.
Give it a quick whisk.
Add another half a cup of milk to the egg and mix it up.
Perfect, the rice is nice and thick and creamy now.
Slowly pour in the egg and milk mixture, stirring really quickly while you do. You have to do this so that you don`t end up with a big chunk of cooked egg. This is what it`ll look like after the egg`s mixed in. Leave it to cook for another two minutes.
Remove from the heat and add some butter and vanilla. Stir it in until the butter has completely melted.
Put it in a bowl and eat. Ta Da!
I like to throw a dash of cinnamon on top too, to mix in just before I eat. sometimes I pour more milk on it as well. I also prefer mine warm, but lots of people eat it cold right out of the fridge.
How anyone can avoid the allure of this is beyond me. But I know there’s a few of you out there. Bo, I’m looking at you.
Yes, the fact that Bo doesn’t like this does imply that I made this strictly for me, seeing as Oliver eats like a bird most days. Yes, it also means that I doubled the recipe entirely for my own consumption. Sometimes you’re just having one of those weeks.
Here’s your printable:
- 1½ cups cooked white rice
- 2 cups whole milk, divided
- ½ cup sugar
- ¼ tsp salt
- 1 egg, beaten
- 1 tbsp butter
- ½ tsp vanilla
- Over medium heat cook the rice, 1½ cups of milk, sugar and salt to a boil until thick and creamy, about 15 - 20 minutes. Stir occasionally.
- In a small bowl mix together the egg and remaining ½ cup of milk.
- When the rice mixture has thickened, slowly pour in the egg mixture, whisking constantly. Cook for two minutes.
- Remove the pot from the heat and add the butter and vanilla, stirring until the butter has melted.
- Serve warm or cold, and feel free to top with cinnamon, sugar, or raisins.