Prep: 10 mins | Cook: 1 hr. 15 mins | Additional: 6 hrs. 35 mins | Total: 8 hrs. | Servings: 12 | Yield: 1 – 9×13 inch dish
The prep time is going to be worth it once you get a bite of this delicious pudding! I love preparing this, especially on special occasions. My guests could not get enough of it! It’s easy to make yet a little time-consuming but I promise that you would be glad that you gave it a try!
½ gallon milk
1 cup white sugar
1 cup uncooked long-grain white rice
3 large eggs, lightly beaten
¼ cup milk
¼ teaspoon salt
2 teaspoons vanilla extract
ground cinnamon to taste
Step 1: Place a large saucepan on the stove and turn the heat to medium-low.
Step 2: Pour in half-gallon of milk, rice, and sugar. Cover and simmer for 1 hour while stirring from time to time.
Step 3: Remove the pan from the heat and let it sit for 10 minutes at room temperature.
Step 4: In a small mixing bowl, add in the 1/4 cup milk, eggs, vanilla, and salt. Stir until well mixed.
Step 5: Transfer the mixture into the rice mixture. Stir until well combined.
Step 6: Put the pot back to the stove and turn the heat to low.
Step 7: Cook for another 2 minutes while stirring.
Step 8: Remove from the heat and transfer the mixture into the prepared 9×13-inch baking dish. Cover it with plastic wrap and create a small fold on the sides to allow the steam to come out. Allow the pudding to cool at room temperature.
Step 9: Remove the cover and sprinkle cinnamon on top. Cover with plastic wrap and place inside the fridge to chill for 8 hours to overnight.
Step 10: Serve and enjoy!
Per Serving: 227.9 calories; protein 8.3g 17% DV; carbohydrates 37.7g 12% DV; fat 4.7g 7% DV; cholesterol 59.8mg 20% DV; sodium 134.8mg 5% DV.
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