Rice Pudding is a delicious everyday family treat that can also be served up with elegance at a party when served in fancy dessert cups or bowls!
Remember to use either short or medium grain rice for a “creamier” texture.
Makes 4-6 servings
- 2 cups uncooked short or medium grain rice, cooked
- 1 (14 ounce) can sweetened condensed milk
- 2 egg yolks
- 1/4 cup water
- 1/2 teaspoon ground cinnamon
- 1/2 cup raisins (optional)
- 2 teaspoons vanilla extract
- Sliced or slivered almonds
- Ground cinnamon or ground nutmeg
- Whipped Cream or non-dairy whipped topping
- Cherry Sauce* (see note below)
- In large saucepan, combine condensed milk, egg yolks, water and cinnamon.
- Over medium heat, cook and stir until mixture thickens slightly, 10 to 15 minutes.
- Remove from heat; add cooked rice, raisins (raisins are optional), and vanilla.
- Let cool at room temperature and then chill thoroughly in refrigerator (for at least 2 – 3 hours).
- Sprinkle with ground cinnamon or ground nutmeg, sliced or slivered almonds, and whipped cream, if desired.
- Serve with cherry sauce. Refrigerate leftovers.
*Note: If you want to serve the rice pudding with a cherry sauce, canned cherry pie filling is easy and tastes delicious with the pudding.
Spoon sauce over tops of individual servings of pudding, or place cherry sauce in a pretty bowl with a serving spoon and let your guests serve themselves.
Remember to use short or medium grain rice for a “creamier” texture.
As the pudding chills, it will thicken.
After a few hours in the refrigerator it will be quite thick, and probably no longer loose enough to be called “creamy.”
Just before serving, stir in as much as 2/3 cup whole milk, (or half and half, or cream).
Serve chilled. (If eating only a portion of the pudding at a time, divide it before stirring in the additional milk or cream.)
Serve in decorative dessert cups or bowls for a little bit fancier look for serving dinner guests.