My hubby said this dish tops his mother’s, and I’m over the moon too
| Ingredient | Amount |
|---|---|
| Uncooked white rice | 3/4 cup |
| Whole milk | 2 cups (divided) |
| White sugar | 1/3 cup |
| Salt | 1/4 teaspoon |
| Egg (beaten) | 1 |
| Heavy cream | 2/3 cup |
| Vanilla extract | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Optional for garnish | Cinnamon stick or ground cinnamon |
Directions:
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- 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:
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- 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.
