Success! I’ve finally made a decent rice pudding recipe. No longer will I be subject to the whims of Kozy Shack (which makes incredibly good rice pudding, btw).
Rice pudding — no affiliation with the university of the same name.
1 C medium-grain rice
2 C skim milk
2 C cream
3/4 C sugar
1 egg yolk
1 1/2 t vanilla
- Cook the rice. Generally, this means boil 2 C of water, add rice, cover and simmer over low heat, stirring a couple of times until the water is absorbed — about 15 minutes.
- Add the milk, cream, sugar, vanilla and egg yolk. Increase the heat to medium-high until it’s simmering, then reduce the heat enough to maintain the simmer. Cook uncovered, stirring often, until the mixture thickens. This took me about 30 minutes.
- Reduce the heat, and continue to cook, stirring every few minutes to prevent sticking and scorching.
- When it’s thickened enough that a spoon will stand up in the pudding, cook for another 15 minutes.
- Cool and serve at room temperature or chilled. It will keep in the fridge for 2 days.
If you’re inclined, stir in 1/2 C of raisins and 2 t of cinnamon before you let it cool.