Side Dish

The Creamiest Cinnamon-Vanilla Rice Pudding

The Creamiest Cinnamon-Vanilla Rice Pudding

If you have never had rice pudding. Then, this is for you, looks and sounds good.

The Creamiest Cinnamon-Vanilla Rice Pudding

Tip: I do a variation of this. I use a small can of evaporated milk instead of 1/4 cup. It really is good!

The Creamiest Cinnamon-Vanilla Rice Pudding

And of course, A few raisins in it would be great.

The Creamiest Cinnamon-Vanilla Rice Pudding

Ingredients:

½ gallon milk

1c white sugar

1c uncooked long-grain white rice

3 large eggs, lightly beaten

¼c milk

¼ tsp salt

2 tsp vanilla extract

ground cinnamon

How to make The Creamiest Cinnamon-Vanilla Rice Pudding:

Step 1. Over medium-low heat, using a saucepan combine milk, sugar, and rice.

Step 2. Simmer, covered, 1 hour, stirring frequently. Remove saucepan from heat

Rest 10 minutes.

Step 3. Combine eggs, milk, salt, and vanilla. add into the mixture and return the pot to low heat, stirring frequently (two minutes)

Step 4. Pour into a 9×13 inch dish and cover with plastic wrap (allow the steam to flow)

Step 5. Uncover the dish and sprinkle the surface of pudding with cinnamon and Cover tightly

Step 6. Refrigerate 8 hours.

Enjoy!

The Creamiest Cinnamon-Vanilla Rice Pudding

Now, remember to save this recipe on Pinterest for later 🙂

The Creamiest Cinnamon-Vanilla Rice Pudding

The Creamiest Cinnamon-Vanilla Rice Pudding

The Creamiest Cinnamon-Vanilla Rice Pudding

Yield: 12
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 8 hours
Total Time: 9 hours 25 minutes

Ingredients

  • ½ gallon milk
  • 1c white sugar
  • 1c uncooked long-grain white rice
  • 3 large eggs, lightly beaten
  • ¼c milk
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • ground cinnamon

Instructions

  1. Over medium-low heat, using a saucepan combine milk, sugar, and rice.
  2. Simmer, covered, 1 hour, stirring frequently. Remove saucepan from heat
  3. Rest 10 minutes.
  4. Combine eggs, milk, salt, and vanilla. add into the mixture and return the pot to low heat, stirring frequently (two minutes)
  5. Pour into a 9×13 inch dish and cover with plastic wrap (allow the steam to flow)
  6. Uncover the dish and sprinkle the surface of pudding with cinnamon and Cover tightly
  7. Refrigerate 8 hours.
  8. Enjoy!

Notes

Adapted: Allrecipes

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 60mgSodium: 154mgCarbohydrates: 29gNet Carbohydrates: 0gFiber: 0gSugar: 17gSugar Alcohols: 0gProtein: 8g

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