Prep: 5 mins | Cook: 30 mins | Additional: 3 hrs | Total: 3 hrs 35 mins | Servings: 4 | Yield: 4 servings
Old but gold! This rice pudding never gets old for me. It is still my comfort food since I was a kid. It is very to make. All you need to do is to follow all these steps and you are good to go! This will satisfy not only your stomach but also your soul. Enjoy!
½ cup uncooked long-grain white rice
¼ teaspoon kosher salt
1 cup of water
¼ cup white sugar
1 ⅓ cups milk
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
1 large egg yolk
1 tablespoon cold butter
2 tablespoons dried cherries, chopped
Step 1: Place a saucepan on the stove. Add the water, rice, and salt.
Step 2: Turn the heat to medium-high and bring it to a boil.
Step 3: Turn the heat down to low and cover the saucepan. Cook for 20 minutes or until the rice is soft.
Step 4: Remove from the heat and pour in the milk and sprinkle the sugar on top of the rice. Stir for 2 to 3 minutes until everything is well mixed.
Step 5: Put the saucepan back to the stove and turn the heat to medium. Stir from time to time for 8 minutes or until it becomes creamy.
Step 6: Remove the pan from the heat and add in cinnamon and vanilla. Add in the egg yolk and whisk right away for 1 minute. Add in the dried cherries and butter. Stir until all the ingredients are well combined.
Step 7: Place the pudding into serving dishes. Allow the pudding to cool at room temperature, then place inside the fridge to for 3 to 4 hours until chilled.
Step 8: Serve and enjoy!
1. You can beat the yolk in a small bowl and transfer it into the pudding if you prefer.
2. I usually serve this with fruit or cinnamon as a topping.
3. You can also top it with 1-tablespoon of sugar and use a chef’s torch to melt it.
Per Serving: 234.8 calories; protein 5.4g 11% DV; carbohydrates 39.6g 13% DV; fat 5.7g 9% DV; cholesterol 65.4mg 22% DV; sodium 179.7mg 7% DV.
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