SECRETS to Cooking the PERFECT CREAMY Rice Pudding!

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be less expensive.

Wet a medium to large saucepan with some water to coat the bottom and help prevent the milk from burning.

Add 4 cups of milk to the saucepan and turn the heat to medium.

Add 3/4 cup of sugar and 3/4 cup of arborio rice to the milk and stir to prevent clumps.

Heat the milk until it starts to froth and bring it to a boil, stirring occasionally.

Once boiling, reduce the heat to low and stir occasionally for about 20 to 25 minutes until the rice is soft and the mixture is still liquidy.

In a small bowl, crack 1 egg and add 1 tablespoon of vanilla extract and 1/2 cup of cream; whisk until combined.

Temper the egg mixture by adding 2 to 3 tablespoons of the hot milk at a time, mixing well to prevent scrambling.

Once tempered, add the egg mixture back into the pot and simmer for another 3 to 4 minutes until slightly thickened.

Optionally, add a dollop of butter to the mixture for extra creaminess and stir it in.

Let the rice pudding cool in the pot for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens