Sally'S Rice Pudding – a delicious recipe with white rice, milk, eggs, white sugar, vanilla, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Fill bottom of double boiler with water, leaving enough room for water to simmer without touching the top pot. Bring to a gentle simmer over a medium-low heat.
2
Pour milk and rice in top of double boiler. Cover and nest into bottom of double boiler.
3
Cook for 45 minutes or until rice is done. Not all of the milk will be absorbed. Remove from stove top.
4
In a bowl, beat eggs until well-combined.
5
Temper the eggs by stirring a spoonful or two of the hot rice into beaten eggs. Mix quickly until completely blended. Once the eggs are slightly warmed, continue to add hot rice until about a third of the pot is now in the bowl with the eggs. This tempering will give you the rich flavor of the eggs without a scrambled egg consistency.
6
Pour egg and rice mixture back into the pot. Mix well.
7
Stir in sugar, vanilla and nutmeg.
8
Chill and serve.
611
kcal
Calories
18
g
Fat
88
g
Carbs
24
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 6 ingredients. The key ingredients include: 1 cup white rice, 4 cups milk, 4 eggs, 3/4 cup white sugar, and more.
Yes, Sally'S 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.
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