I truly love rice pudding. It holds a special place in my stomach. We have had quite a few variations of rice pudding, such as Coconut Rice Pudding, Slow Cooker Rice Pudding, Brown Rice Pudding, Apple Rice Pudding, and Indian Rice Pudding. This one is a little different, though. It is very straight forward, no frills and no major twists, but it is designed to be eaten cold. One thing about rice pudding, is that when it gets cold, it tends to harden up and dry out. It loses its creamy pudding-ness. This chilled rice pudding does not dry out whatsoever. It is a gloriously moist and creamy pudding that stays that way. The flavor is amazing as well. It's a little bit hard to stop eating it! I think I said "This is the last bite" more than once. This rice pudding sort of mimics those commercial rice puddings that you buy in the refrigerated section. Absolutely delicious.
Chilled Rice Pudding
4 cups milk
4 cups hot water
1 cup long grain white rice
1 cup granulated sugar
4 Tablespoons (1/2 stick) butter
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk
Cinnamon, if desired for garnish
In a large saucepan (mine was 4 quart), combine the milk, water, rice, sugar, butter, and salt. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and simmer, uncovered, for 50 to 60 minutes until the rice is tender. You will need to stir the mixture occasionally for the first 30 minutes, then more frequently as the pudding thickens towards the end.
When the pudding is done, place the eggs in a medium bowl and beat together lightly. Whisking constantly, slowly pour about 1 to 1 1/2 cups of the hot rice pudding into the eggs. Slowly pour the egg mixture into the saucepan with the rice pudding, stirring constantly. Stir in the vanilla extract and milk. Cover the sauce pan with plastic wrap and place in the refrigerator until completely chilled (I chilled mine overnight). Serve cold sprinkled with cinnamon. Makes about 12 servings.
Enjoy! -Cardamommy
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