Print Recipe
Creamy Rice Pudding
A delicious creamy pudding of rice, raisins, cinnamon and almonds breakfast or dessert for lunch or dinner.
Prep Time
15
mins
Cook Time
45
mins
Total Time
1
hr
Course:
Creamy Rice Pudding
Cuisine:
American
Servings:
6
servings
Author:
Julia Ann
Ingredients
3/4
cup
uncooked long grain white rice
1 1/2
cups
water
1
cup
vanilla soy milk
1/2
cup
evaporated milk diluted with 1/2 cup water
1/3
cup
white sugar
1/4
teaspoon
salt
1
egg
beaten
2/3
cups
raisins
1
tablespoon
butter
1/2
teaspoon
vanilla
cinnamon
nutmeg
toasted sliced almonds
Instructions
Boil 1 1/2 cups water to boiling in a medium sauce pan.
Add the uncooked rice.
Reduce heat and simmer for about 20 minutes, do not let rice get to dry and stick.
In another medium sauce pan, combine the cooked rice, 1 1/2 cups milk, sugar and salt.
Cook over medium heat until thick and creamy, about 15 - 20 minutes.
Add the remaining 1/2 cup milk, beaten egg and raisins.
Cook 2 minutes more, stirring constantly.
Remove from heat and stir in butter and vanilla.
Top with cinnamon, nutmeg and toasted almonds.
Notes
This recipe is adapted from Chef Ron Lock. https://www.facebook.com/TheChef RonLock.