Rice Pudding Recipe

Name: Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. rice; 1 can evaporated milk; 1 c. sugar; 1 tsp. almond extract; 1 egg yolk; 3 c. regular milk; 2 Tbsp. butter; 3 c. water; 1/2 tsp. nutmeg; 1/2 tsp. cinnamon

Servings: persons

1
In water boil 1 cup rice until it begins to absorb the water, then add 1 cup milk.
2
Continue to cook on low flame now.
3
Add 1 cup sugar and continue to boil on low flame, stirring constantly.
4
Add 1 cup milk more.
5
Continue to absorb liquids.
6
Add 1 can of evaporated milk and mix in it 1 egg yolk.
7
Continue to boil until rice is cooked.
8
Add almond extract and nutmeg.
9
Cool in refrigerator.
10
You can pour into Pyrex or in other container to serve.
11
Sprinkle top with cinnamon (1/2 teaspoon).

714

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. rice, 1 can evaporated milk, 1 c. sugar, 1 tsp. almond extract, and more.

Yes, Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rice Pudding

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