Creamy Breakfast Rice Pudding – a delicious recipe with Sugar, White rice, Vanilla, cream, Egg yolks, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large pot on a medium heat, bring your milk, sugar and vanilla extract to the boil then add your rice. Bring your rice to the boil and then turn the heat down immediately and cook your rice for 30 minutes on a slow simmer. Keep stirring to ensure the milk does not burn.
2
While your rice is cooking, seperate two egg yolks into a seperate large bowl and whisk together. Once your rice is cooked, add a tablespoon of your cooked pudding to the egg yolk and mix together quickly. Repeat this step 6 times.
3
Add the egg yolk mix and cream into the large pot with your pudding and simmer for an additional 5 minutes on a low heat.
4
Transfer your rice pudding to a large bowl and dust with cinnamon. Serve on its own or with toppings of your choice such as fresh berries or prunes. This dish can be eaten hot or cold.
1840
kcal
Calories
166
g
Fat
67
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6.5 cups Full cream milk, 1/2 cup Sugar, 3/4 cup White rice, 2 teaspoons Vanilla extract, and more.
Yes, Creamy Breakfast Rice Pudding falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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