Dad has been making rice pudding this way my whole life, but dad's method has never appealed to me that much, so boiling or baking it would have to be.
Rice pudding will become thicker as it cools.
If it becomes too thick, you can thin it out with a few tablespoons of milk.
Ingredients of Quick and Creamy Rice Pudding
- It's 2 of Cups, give or take, cooked rice.
- Prepare 1 can of Evaporated milk, 14oz.
- You need 1/3 cup of Sugar.
- You need 2 tbsp of Corn starch.
- It's 1 dash of Salt.
- You need 1 dash of Vanilla extract.
- Prepare 1 of Nutmeg or cinnamon or both.
- Prepare 1 cup of regular milk, I used 2%.
- Prepare of Raisins, optional.
Quick and Creamy Rice Pudding instructions
- Combine all ingredients in a saucepan and heat on medium heat until mixture comes to a boil, stirring constantly and adjusting the heat as needed so it doesn't scorch or stick. Stir for 1-2 minutes as it bubbles until very thick. Turn heat off and cover. Eat it hot or cold. Refrigerate.
Learn how to make a Classic Rice Pudding recipe! I hope you enjoy this easy, old fashion, creamy Rice Pudding! Make old-fashioned creamy rice pudding baked with vanilla flavoring and no eggs or thickener. This will give the pudding a creamy texture. If desired, sprinkle servings with ground cinnamon or a cinnamon-sugar blend.
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