I hope you all had a great weekend! We went to my cousins wedding on Saturday which was beautiful, and it was so handsome seeing my little man in a suit..(It was the first time! I loved it!) It was fun getting dressed up, although after a few hours in heels and a tight dress, my pregnant self was ready for yoga pants and a sweatshirt! I know, I’m lame. But it was a wonderful day, and really fun! We got a few great pictures that I am so excited about! It’s not always easy getting my little guy to sit still and smile for pictures haha But we managed to succeed for a few minutes!
Isn’t he such a stud?! 😛 Yes, I know..not everyone thinks my son is as great as I do..deal. Anyways! THIS.RICE.PUDDING! Oh Meh God. It has to be the creamiest, most flavorful, spot on, best rice pudding I have ever had. Hands. Down.
It requires a little bit of work, but is so entirely worth it that I am literally going to make it again after I finish typing this. Its the perfect creamy texture, with a scrumptious cinnamon-sugar taste. We ate the whole pan in one night. No shame. It was amazing..It is a great comfort dessert, especially for these cooler nights, approaching rapidly. Make this rice pudding.. your family will thank you.
Its. AMAZING.
Ingredients
- 2 Tablespoons butter, plus extra for greasing
- 1/2 cup white rice
- 2 1/2 cups whole milk
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 3/4 teaspoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream (or whole milk)
Directions
- Set up your double boiler on medium heat.
- Add the rice and milk and cook covered for 30-35 minutes, stirring occasionally, until the rice is thoroughly cooked through.
- If it is still slightly firm, let sit sit on low heat for another ten minutes.
- Preheat your oven to 350 degrees. Grease a medium sized pan with butter and set aside.
- In a small bowl whisk together the egg yolks, vanilla, and salt.
- In another small bowl, combine the sugar, cornstarch, cinnamon, and nutmeg. Mix it up.
- Add the egg mixture, the dry ingredients, butter, and either the heavy cream or whole milk to the rice. Mix between each addition.
- Pour the mixture into the greased pan.
- Bake in the oven for around 20 minutes, until rice pudding is no longer liquid and resembles a custard. It will have turned solid and the top will be a light golden brown.
- Serve warm with whipped cream or vanilla ice cream!
Notes
Slightly Adapted From: The Food Network
