My hubby said this dish tops his mother’s, and I’m over the moon too!.


3/4 cup uncooked white rice

2 cups whole milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten

2/3 cup heavy cream

1/2 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

Optional for garnish: a cinnamon stick or ground cinnamon


Cook the rice according to package directions until tender, being careful not to overcook.

Mix in 1 1/2 cups of milk, sugar, and salt into the cooked rice. Cook over medium heat until thick and creamy, about 15 to 20 minutes.

In a separate bowl, combine the beaten egg with the remaining 1/2 cup of milk. Gradually stir this into the rice mixture, taking care to mix slowly to prevent the egg from scrambling.

Continue cooking for an additional 2 minutes, constantly stirring, to thicken the pudding.

Remove from heat and blend in the heavy cream, vanilla extract, and nutmeg for that extra richness and a hint of spice.

Transfer to a serving dish or individual bowls. For those who enjoy pudding skin, leave it uncovered; otherwise, cover the surface with plastic wrap to prevent skin formation.

Refrigerate for at least an hour before serving to allow the flavors to meld beautifully.

Variations & Tips:

Opt for 2% or almond milk and half-and-half to lighten up the recipe.

Coconut milk can make a fantastic dairy-free alternative, adding an exotic twist.

Incorporate raisins during cooking for an extra layer of sweetness and texture.

Utilize leftover rice to save on preparation time, making this comforting dessert even quicker to assemble.

Dive into the creamy goodness of this rice pudding and let it take you on a journey back to those simpler, joy-filled times. Whether you stick to the classic or experiment with variations, this dessert is sure to bring comfort and smiles to your table.


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