rachel's creamy rice pudding

rachel's creamy rice pudding
  • 2 quarts whole milk, or more as needed
  • 1 cup Carolina gold rice
  • 1 cup white sugar
  • 2 eggs, at room temperature
  • 1 cup raisins, or to taste
  • 1 teaspoon vanilla extract
  • ground cinnamon


  1. Place milk, rice, and sugar in a large pot. Bring to a boil. Reduce heat and simmer until rice is tender, 20 to 25 minutes.
  2. Beat eggs in a bowl. Add a small amount of the rice mixture to the eggs to temper them. Pour mixture into the pot; add raisins and vanilla extract. Let cook until thickened, 15 to 20 minutes more. Add more milk if pudding gets too thick. Pour into a serving bowl and sprinkle cinnamon on top.

07/01/2019
rachel's creamy rice pudding, recipe PT15M PT1H 5 455 calories

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