Creamy Rice Pudding - Comfort Food Yum Yum!

Creamy Rice Pudding

Creamy Rice Pudding is a yummy family favourite, to warm the cockles of your heart.  It is a cheap and frugal pudding to make – perfect for using up leftover rice from the night before.  Just place any leftover rice in the fridge to dry out slightly – for some reason this always yields a better result than when you use raw rice.

Jasmine or Basmati or even Arborio Rice is perfect – any white rice that you have will be great.

Just a note: never eat rice that has been in the fridge for more than three days – you will get food poisoning!

serves
4
time needed
prep cook
ingredients
9
difficulty
Easy
rating (click to rate)
4.4 based on 99 ratings, click to rate

Ingredients

  • 1 cup Uncooked Rice (or Dried Rice From The Night Before)
  • 3/4 cups Sugar
  • 3 tbsp Cornflour
  • 3 cups Milk
  • 2 Egg
  • 1 tbsp Butter
  • 2 tbsp Vanillia Essence
  • 1/2 cup Raisins
  • Ground Cinammon Or Nutmeg


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Method

How to Make Creamy Rice Pudding

  1. In a medium saucepan, combine the rice and 2 cups of water. Bring the rice and water to a boil.
  2. Cover, reduce heat, and cook for 20 minutes or until water is absorbed.
  3. Remove from heat, set to one side.
  4. Mix combine sugar and cornstarch in a saucepan, slowly add milk and stir over a medium heat, until thickened.
  5. Remove from heat.
  6. Beat the eggs in a bowl, stir 1 cup hot milk mixture that has been thickened, into the beaten eggs.
  7. Add back into the milk mixture.
  8. Place back on heat and cook until nearly bubbly, but do not boil it.
  9. Remove from heat and add butter and vanilla  and stir through.
  10. Add the cooked rice and raisins, stir gently. Sprinkle ground cinnamon or nutmeg on top to finish.

Notes

Recipes Tips and Hints:

  • Creamy Rice Pudding is not suitable for freezing
  • Serve with some custard

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