Rice Pudding

Rice Pudding


  • 2 quarts whole milk
  • 1 cup long-grain white rice (do not rinse)
  • 1 cup sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 cup heavy cream
  • cinnamon to taste


In a heavy 3- to 4-quart saucepan cook milk, rice, sugar, butter, vanilla, and a pinch salt over moderately low heat, stirring about every 3 minutes, until rice is tender, about 1 hour. Just before rice mixture is finished cooking, in a bowl beat eggs. Remove pan from heat and immediately whisk 1 cup rice mixture slowly into eggs. Stir egg mixture into rice mixture and stir in cream. Pour pudding into a 13- by 9-inch baking dish (3 quart) and sprinkle with cinnamon. Chill pudding at least 3 hours. Pudding keeps, covered and chilled, 3 days. Serve pudding with whipped cream. Serves 6 to 8 fire fighters.

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