How do you thicken rice pudding?
How to Make Creamy Stovetop Rice Pudding
- evaporated milk
- cooked white rice (I use long grain rice)
- vanilla extract
Tips for making rice pudding:
- Don’t be tempted to speed up the process by cooking on high heat. You don’t want to scorch the milk mixture.
- Slowly whisk the hot milk mixture into the beaten eggs. If you add it all at once the eggs can cook, and you’ll end up with scrambled eggs. Not good.
- I use regular long grain white rice for my pudding, because that’s what I always have on hand. But just about any type of cooked rice can be used.
How do you serve rice pudding?
How to store rice pudding:
-If you have any leftovers, store them in the refrigerator in an airtight container. It will last for 3-4 days (if you don’t eat it before then!)
-The rice tends to soak up more of the liquid as it sits in the fridge, so the pudding will dry out a bit. When you reheat it, stir in milk or cream till it is creamy again.
What Can I Add to My Rice Pudding?
-Of course, you can always add raisins, but no one at my house will touch them with a ten foot pole.
-For an extra special treat, you can add chocolate chips, toffee bits, or a drizzle of caramel sauce.
Here’s a few more tasty pudding recipes:
MORE DESSERT RECIPES:
- Cinnamon Donuts
- Nutella Pizza
- Peaches and Cream Recipe
- Strawberry Banana Crepes
- Easy Chocolate Mousse
- Banana Pudding Brownies
- Marshmallow Popcorn Balls
Stovetop Creamy Rice Pudding
- 3 Tbsp cornstarch
- 1/2 tsp salt
- 3/4 cup sugar
- 4 cups milk
- 1 can evaporated milk
- 4 cups cooked rice
- 3 eggs, well beaten
- 2 tsp vanilla
- 1/4 tsp cinnamon & 1/4 tsp nutmeg (optional)
- Beat the eggs well in a large glass bowl; set aside.
- Whisk together cornstarch, salt, and sugar in large pan. Slowly stir in the milks. Cook and stir over medium heat till thick. Add rice and bring to a boil.
- Slowly whisk about 3 cups of pudding into the beaten eggs. Pour mixture back into pan. Cook and stir till bubbly, then remove from heat and add vanilla.
- If desired, stir in cinnamon and nutmeg.
—If you like your rice pudding richer and saucier, use only 4 cups of rice. I usually serve it for breakfast, so I add 6 cups so it will be more filling.
—The original recipe calls for 1 1/4 cups sugar. If you are serving this as a dessert, you could add the full amount.
Amount Per Serving: Calories: 228Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 62mgSodium: 191mgCarbohydrates: 37gFiber: 0gSugar: 16gProtein: 8g
Note: This rice pudding recipe was originally published 10/08, then updated 9/18.