So my husband asked for rice pudding. I don’t LOVE rice pudding, but I’m such a great wife that I decided to try it out. Turns out, that when I make rice pudding…. I LOVE rice pudding. It’s creamy, fattening, not good for your butt, yumminess. Make it on a Sat morning, when you wanna look like a cute little housewife. Then take a really “pinterest worthy” picture and throw in a few filters, and there you have it, your next most liked photo of all time. #breakfastinbedwithmy #MCMeveryday You’re welcome.
Creamy Rice Pudding
- 3 cups cooked basmati rice
- 4 cups of whole milk, divided
- 2/3 cups of brown sugar
- 1/2 tsp sea salt
- 2 large eggs, whisked
- 1 tsp vanilla paste (or extract)
- 2/3 cup of organic raisins (optional)
- 3 cinnamon sticks, or a sprinkle of ground cinnamon
- shredded coconut for topping (optional)
In a large pot mix the cooked rice with 2 1/2 cups of the milk. Stir, add the sugar and your salt. Cook over low/medium heat until thick and creamy, about 25 mins. Once thick, add your whisked eggs, remaining milk, and your raisins. Continue to cook for about 2-3 minutes. Serve with coconut flakes on top, in a anthropology bowl, with a gold plated antique spoon. Or you know…. just in a normal bowl. Or better yet, straight out of the pot.
I hope you enjoy.