Creamiest Rice Pudding
This creamy rice pudding with eggs is cooked on the stovetop, flavored with vanilla and cinnamon, then refrigerated overnight before serving chilled.
Ingredients
Method
- Combine 1/2 gallon milk, sugar, and rice in a large saucepan over medium-low heat. Simmer, covered, for 1 hour, stirring frequently. Remove the pan from heat and let sit for 10 minutes.
- Whisk together eggs, 1/4 cup milk, vanilla, and salt in a large bowl until well combined.
- Stir into rice mixture and return the pan to low heat, stirring constantly, for 2 minutes.
- Pour pudding into a 9×13-inch dish and cover with plastic wrap, folding back the corners to allow steam to escape. Allow pudding to cool to room temperature.
- Remove plastic wrap and sprinkle the surface of pudding with cinnamon. Cover tightly with fresh plastic wrap and refrigerate for 8 hours to overnight before serving.
- Enjoy!
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