My favorite comfort food is rice pudding.
I remember when I was a kid, I would eat as much rice pudding I could get my hands on. I’d
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The rice and the milk are integral to the taste of rice pudding, for sure, but a big part of rice pudding is the texture. The texture of rice pudding is delicious. Even if for some reason I lost my sense of taste, I’d still eat rice pudding.
This recipe is significantly creamier than your average rice pudding. It takes a little more effort since you have to mix the half and half and egg in partway through, but it’s worth it. You might be wary of the half and half because of the extra calories or fat content, but it’s worth it. You might have to split it into smaller servings or only make it very occasionally. If you like rice pudding, you should try the creamier versions. It’s the rice pudding you’re used
Makes 8 servings.
- 1 cup white short grain rice
- 2 cups water
- 2 cups milk
- 1 cup half and half
- 1/2 cup brown (or white) sugar
- 1 egg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- Pour water into
potand bring to a boil. Add rice, reduce heat to medium-low and cover. Cook for 20 minutes.
- Add milk, salt, and sugar.
- Remove lid and cook for 20 minutes on high, stirring more as it thickens. As it cooks, use a bowl and whisk to mix the half and half with the egg.
- Pour the egg and half and
halfinto the pot, stirring quickly until mixed. Cook for another 20 minutes, stirring more often as it thickens.
- Remove from heat and stir in vanilla.
- Sprinkle with cinnamon to serve.
Additionally, adding 1/2 cup raisins or 1/2 cup dried cranberries can really hit the spot if you’re more of a fruity person. I tried it that way in the picture, but I stick with the plain version most of the time.
Enjoy! Let us know what you think in the comments!
Tip: To avoid a skin forming over the top, cover with plastic wrap that touches the pudding as it cools.