Creamy Stovetop Rice Pudding

A comforting, lighter homemade dessert that provides a boost of calcium and protein from milk and eggs.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1 cup whole milk · 139 kcal in the whole recipe
• 1 cup water
• 1 cup uncooked white rice · 629 kcal in the whole recipe
• 2 eggs · 322 kcal in the whole recipe
• 1 cup evaporated milk, divided · 314 kcal in the whole recipe
• 1 teaspoon vanilla extract
• 1/4 cup sugar · 180 kcal in the whole recipe
• 1/8 teaspoon ground cinnamon

Method

1. In a saucepan, combine the whole milk and water, and bring to a gentle heat. Add the rice, bring to a boil, then lower the heat to simmer uncovered for about 30 minutes, stirring every 10 minutes until the rice is tender.

   

2. While the rice cooks, whisk the eggs, 3/4 cup of the evaporated milk, vanilla, and sugar together in a large bowl.

   

3. Once the rice is tender, stir the remaining 1/4 cup of evaporated milk into the saucepan.

   

4. Temper the egg mixture by slowly stirring in 1 cup of the hot rice mixture, then pour this combined mixture back into the saucepan with the rest of the rice.

   

5. Cook the pudding over medium heat, stirring continuously, until it comes to a boil and thickens. Remove from heat and sprinkle with ground cinnamon before serving warm or chilled.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.