The Best Creamy Rice Pudding

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 1 cup Rice, cooked

• Baking & Spices

  • 1/3 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Heavy cream
  • 1 1/2 cup Milk

Found on callmepmc.com

Description

Ingredients

• ½ cup heavy cream
• 1 and ½ cup milk (can use whole, 1%, 2%, or almond milk)
• ⅓ cup granulated sugar
• ¼ teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup cooked rice

Directions

• Preheat oven to 350 degrees F.
• Spray 8x8 inch casserole dish with non-stick spray or grease with solid vegetable shortening.
• In a small saucepan over medium heat, scald heavy cream and milk.
• Add sugar to milk and stir until its dissolved.
• Stir in salt.
• In another bowl, whisk eggs.
• Stir rice into milk mixture.
• Temper eggs with milk. (Gradually add a ladle of milk at a time until eggs come up to temperature and wont cook when hot milk is added.)
• Add all milk and stir.
• Stir in vanilla.
• Pour into the 8x8 inch baking dish.
• Bake at 350 degrees for 55 to 60 minutes until set and lightly browned on top.
• Serve hot.
• Cover tightly and store leftovers in the refrigerator.