Easy Rice Pudding
Updated: a day ago
This classic stovetop rice pudding is wonderfully rich, lusciously creamy, and elegant in its simplicity. Flavored with cinnamon and vanilla, this delicious and simple no-bake recipe is naturally gluten-free and takes just a few basic ingredients to make. Great for all ages as breakfast, dessert, or a quick snack, this old fashioned treat is worthy of being deemed a comfort food.
Quarantine got you stuck at home?! Barth Bakery has created a new recipe series called “Pandemic Pantry,” which features simple, yet delicious, recipes made from basic pantry and fridge ingredients many already have without having to go to the store. Baking is a great way to practice social distancing, and can be used as a fun homeschooling lesson (math, science, and reading!). New recipes will be posted each week, so be sure to keep checking back!
2 cups whole milk
¼ cup uncooked rice
¼ cup granulated sugar
⅛ tsp salt
1 small egg, beaten (or ½ large egg)
1 Tbsp unsalted butter
½ tsp ground cinnamon
½ tsp pure vanilla extract
In a medium saucepan, combine the milk, rice, sugar, and salt over medium heat. Stir well to mix and bring to a boil.
Reduce the heat to a simmer, and simmer uncovered for about 30-40 minutes, stirring occasionally until the milk is entirely absorbed and the rice is thick and creamy. (Make sure you stir occasionally to prevent the rice from sticking and the milk from burning. Also, keep a close eye on the saucepan so the milk doesn’t boil over.)
Remove the saucepan from the heat and whisk in the beaten egg. Stir in the butter, cinnamon, and vanilla until the butter is melted.
Transfer to an individual serving dish and serve warm or cold.
Looking for more simple recipes made with basic pantry ingredients? Check out these other recipes in Barth Bakery's Pandemic Pantry series:
Looking for a casual binge-worthy snack after a rough day or to enjoy while you 'Netflix and Chill?' For instant comfort, indulge in one of these other cozy, decadent desserts that’ll warm you from the inside out:
Grape-Nut Custard Pudding with Maple Whipped Cream