Creamy Rice Pudding With Evaporated Milk
Creamy rice pudding made with evaporated milk is an easy, comforting treat. It only takes a few ingredients and a little bit of time to turn rice into a favorite dessert.
Servings: 4 Cups
Ingredients
- 1⅓ cups water
- ⅔ cup long grain rice
- 12 oz. evaporated milk
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- 1 pinch salt
- 2 large eggs
- ½ cup craisins, raisins or other dried fruit optional
Instructions
- In a medium to large saucepan, bring water and rice to a boil. Cover and reduce heat to low. Cook 12-15 minutes or until the water is mostly absorbed.
- Stir in the evaporated milk, sugar, vanilla, cinnamon, nutmeg, a pinch of salt, and dried fruit if using. Turn stove up to medium-low heat and bring to a low simmer.
- Lightly beat the eggs in a separate bowl. Add about ½ cup of the hot rice mixture to the egg mixture and quickly stir it to temper the eggs. Then pour the egg mixture into the saucepan while stirring.
- Continue to simmer for 2-3 minutes until the mixture is bubbly and thickened. Remove from heat.
- Enjoy warm or spoon into a serving dish to chill in the refrigerator. Garnish with a sprinkle of cinnamon or nutmeg before serving if desired.
Notes
Any leftover rice pudding can be stored in an airtight container in the refrigerator for up to four days. If you want to enjoy the leftovers warm just add a splash of milk and heat it in the microwave until it is heated through.
Nutrition
Serving: 11/2 cup | Calories: 151kcal | Carbohydrates: 21g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 60mg | Sodium: 86mg | Sugar: 17g
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