Creamy Rice Pudding
servings
This homemade rice pudding made with evaporated milk is ultra creamy and lightly spiced with nutmeg and cinnamon. Learn how to make perfect old fashioned rice pudding stove top with this easy recipe!
Ingredients
- 1 ½ cups cooked medium grain rice
- 12 ounces evaporated milk
- 1 large egg lightly beaten
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ⅛ teaspoon nutmeg
- ½ cup whole milk
- ⅓ cup granulated sugar
- 1 tablespoon butter
- ¾ teaspoon pure vanilla extract
Instructions
- Combine the rice, evaporated milk, cinnamon, salt and nutmeg in a large saucepan. Cook over medium low heat, stirring frequently for about 15 minutes until thick and creamy.
- In a 2 cup liquid measuring cup or medium bowl, combine the milk and egg and mix well. Gradually add the sugar while whisking constantly to incorporate completely.
- Once the rice has thickened over the stove, slowly add about ⅓ cup of it to the milk, egg and sugar mixture to temper the eggs. Slowly add this to the saucepan while whisking it in. Continue to cook while continuously stirring for an additional 2-3 more minutes.
- Remove from heat and add the butter and vanilla. Stir well to combine. Serve warm or refrigerated.
Nutrition
Serving: 1serving | Calories: 341kcal | Carbohydrates: 52g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 270mg | Potassium: 330mg | Fiber: 0.1g | Sugar: 27g | Vitamin A: 341IU | Vitamin C: 2mg | Calcium: 263mg | Iron: 1mg