AN EASY RICE PUDDING RECIPE

AN EASY RICE PUDDING RECIPE

AN EASY RICE PUDDING RECIPE

Make a batch of this Easy Rice Pudding if you want a dish that comes together quickly, easily, and uses cupboard essential ingredients.

Rice pudding in two small bowls

One of those dishes that you either love or detest is rice pudding. When it comes to this dish, I don’t think there is much room for compromise.

Growing up, though, I detested rice pudding because I thought it was disgusting—sweet rice! I decline.

But as I grew older and more sophisticated, it evolved into one of my favorites! My kids are still on the fence about it, but they will come around. We cook it frequently and it never gets old.

There are some who like raisins and those who detest them, and both positions are entirely acceptable. There is constant discussion regarding whether rice pudding is still rice pudding if raisins are omitted.

You may certainly omit the raisins if you don’t like them. Depending on who I’m presenting my recipe to, I occasionally omit them.

WHY THIS Dish WORKS: This recipe is simple to make and uses cupboard staples.
If you wish to consume more or offer more to visitors, it is simple to double.
Any meal of the day—morning, noon, or night—can use this.

RICE PUDDING MADE EASILY, STEP BY STEP:
Rice, half-and-half, and salt should all be combined in a small pot.
Place on the burner and stir occasionally over medium heat. Bring to a boil, lower the heat, and simmer for 5 to 10 minutes, stirring periodically, until thickened.
Combine the egg, heavy cream, cinnamon, and nutmeg in a small bowl. Stream the cream mixture into the pan while stirring continuously.
Stir in the sugar and raisins after adding them.
Cook for a another 5-8 minutes, stirring occasionally, or until thickened. As it cools, the mixture will continue to thicken.
Add the butter and vanilla after turning the heat off. Serve hot or cold.

Easy Rice Pudding made with images that show each step in detail
You can see why I called this dish Easy Rice Pudding since there aren’t many stages and you use the same pan, which means less cleanup! That has always been my favorite aspect of simple meals.

Well, not always, but a lot of easy recipes just need one bowl and other things, so I have to do less dishes because, unlike other people, we don’t have a dishwasher.

Since everything in our household is hand cleaned, I am constantly appreciative when there are less dishes for my husband to wash.

Like I stated, I never appreciated my grandma’s Easy Rice Pudding as a youngster, but as an adult, I’m like putting my face into it because I enjoy it so much.

Additionally, there are countless variations of rice pudding recipes that you can make and flavors you can add; however, I prefer to stick to the tried-and-true recipes.

It may be kept in the refrigerator for up to a week when properly stored.

This dish may also be frozen; to do so, I suggest purchasing some containers made expressly for freezing. Once the pudding has cooled, pour it into the containers, and it should stay fresh for up to three months.

Simple Rice Pudding

Make a batch of this Easy Rice Pudding if you want a dish that comes together quickly, easily, and uses cupboard essential ingredients.

Ingredients

Cooked white rice, 1 1/2 cups

1 cup of half-and-half

A dash of salt

Lightly beat one big egg

50 ml of thick cream

Ground cinnamon, 1/2 tsp.

pinch of nutmeg, ground

Granulated sugar, 1/2 cup

50 g of raisins

2 teaspoons unsalted butter

Vanilla extract, 1 teaspoon

Instructions
Rice, half-and-half, and salt should all be combined in a small pot.
Place on the burner and stir occasionally over medium heat. Bring to a boil, lower the heat, and simmer for 5 to 10 minutes, stirring periodically, until thickened.
Combine the egg, heavy cream, cinnamon, and nutmeg in a small bowl. Stream the cream mixture into the pan while stirring continuously.
Stir in the sugar and raisins after adding them.
Cook for a another 5-8 minutes, stirring occasionally, or until thickened. As it cools, the mixture will continue to thicken.
Add the butter and vanilla after turning the heat off. Serve hot or cold.

Notes This dish may simply be doubled to produce additional food for your guests.
If you don’t like raisins, eliminate them from the recipe.
See my advice above on how to freeze this recipe.
You may thicken it if you find it to be a touch too liquidy for your liking; see my advice above for how to do so.
This is ideal for breakfast, lunch, and supper; it does not belong to any one time period.
This simple rice pudding recipe may be modified and flavored anyway you wish; it’s just a starting point.

Nutrition: 479 kcal of calories, 60 grams of carbohydrates, 6 grams of protein, 25 grams of fat, 15 grams of saturated fat, 119 mg of cholesterol, 59 mg of sodium, 286 mg of potassium, 2 grams of fiber, 25 grams of sugar, 888 IU of vitamin A, 2 mg of vitamin C, 103 mg of calcium, and 1 mg of iron.