Creamiest Rice Pudding

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg yolks

• Pasta & Grains

  • 3/4 cup White rice

• Baking & Spices

  • 1 tbsp Brown sugar, light
  • 1/4 tsp Cinnamon
  • 4 tbsp Granulated sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla

• Dairy

  • 1 tbsp Butter, unsalted
  • 1 cup Half and half
  • 1 cup Milk

Found on sprinklesomesugar.com

Description

Ingredients

• 3/4 cup uncooked white rice (I used minute rice)
• 1 cup half and half
• 1 cup milk
• 4 tbs granulated sugar
• 1 tbs light brown sugar
• 1/4 tsp salt
• 2 egg yolks
• 1 tbs unsalted butter
• 1/2 tsp vanilla
• 1/4 tsp cinnamon

Directions

• Boil rice, water (amount of water goes according to directions on box), granulated sugar and salt in a medium saucepan until completely done and tender. Pour in half and half + 1/2 cup milk and simmer on low for 20 minutes, stirring every few minutes until thick and creamy. It may look like its too much milk and it will never thicken, but it will you just have to wait. Once thickened, Mix in brown sugar.
• In a small bowl add egg yolks. Spoon 3 spoonfuls of the pudding mixture in with the yolks and whisk rapidly to temper and prevent scrambling. Once yolks are warm, add into pudding mixture and add the remaining half cup of milk. Cook for 3-5 minutes more until thickened up again. Once thickened, remove from heat and add in butter, vanilla and cinnamon.
• Pudding can be served warm or cold. Store in airtight container for 3-4 days.