Milk Rice Pudding Recipe
This delicious milk rice pudding is tasty with any number of toppings.
3/4 cup uncooked white rice (for creamier pudding use short or medium grain rice)
2 cups milk, divided
1/3 cup granulated sugar
1/4 teaspoon salt
1 egg, beaten
1 Tablespoon butter
1 vanilla pod, seeds from (or 1 teaspoon vanilla extract)
canned cherries for topping (optional)
Bring 1 1/2 cups water to a boil in a medium saucepan over high heat.
Carefully add the rice to the pot and stir.
Reduce heat to low, cover the pot and allow the rice to simmer for 20 minutes.
After rice is cooked, combine the cooked rice, 1 1/2 cups of the milk, sugar and salt in a medium saucepan over medium heat.
Cook for about 15 to 20 minutes, until mixture becomes thick and creamy.
Once thick, stir in the beaten eggs and the remaining 1/2 cup milk and cook for 2 minutes more, stirring constantly.
Remove from heat.
Stir in butter and vanilla.
Serve warm, topped with a small scoop of canned cherries, if you desire.