Rice Pudding

This Rice Pudding tastes best when made with a short grain or sticky rice variety. This recipe will fill about 6-8 ramekins of pudding.

Rice Pudding

Ingredients

  • 1½ cup Cooked Rice
  • 3 cups Milk
  • 1 Egg
  • 2 tbsp Vanilla Extract
  • 1 cup White Sugar
  • 1 tsp Salt
  • 2 tsp Corn Starch

Procedure

  1. Cook the rice in a rice cooker using the regular amount of water.
  2. Set the cooked rice aside and combine remaining ingredients in a saucepan.
  3. Whisk together until well combined, then place over medium-high heat.
  4. Continue to whisk while heating until the mixture is brought to a low simmer.
  5. Mix in the cooked rice and remove from heat. The mixture should be slightly thicker by now, but not as thick as regular pudding normally is.
  6. Dispense the mixture into individual servings and chill for 8-12 hours. The added rice will cause the pudding to thicken at this point.
  7. Serve chilled, optionally dusted with ground cinnamon.