This fragrant stovetop rice pudding is a holiday tradition in many homes. Medium-grain rice has more starch than long-grain rice and gives the pudding a creamier texture.
1 1/2 cups water
3/4 cup uncooked medium-grain rice
1/2 vanilla bean, split lengthwise
1 1/4 cups 1% low-fat milk, divided
1/3 cup sugar
1/4 teaspoon salt
1 large egg, lightly beaten
1 tablespoon butter
1/8 teaspoon ground cinnamon
How to Make It
Bring 1 1/2 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until tender.
Scrape seeds from vanilla bean; add vanilla bean seeds and pod to rice. Add 1 cup milk, sugar, and salt to rice mixture in pan. Cook over medium heat 15 minutes or until thick and creamy. Remove and discard vanilla bean pod.
Combine 1/4 cup milk and egg in a small bowl. Slowly add egg mixture to rice mixture; cook 2 minutes over medium heat, stirring constantly. Remove from heat; stir in butter and cinnamon. Serve warm, or pour into a 2-quart dish; cover surface of pudding with plastic wrap, and chill overnight.
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