EASY RICE PUDDING

INGREDIENTS

3/4 cup medium grain white rice
1 1/2 cups water
1/2 teaspoon salt
2 cups milk
1 egg
1/4 cup sugar
2 tablespoons butter
1/2 teaspoon vanilla extract

INSTRUCTIONS

In one Bring a large pot of water to the boil. Add rice and salt; Bring to a boil again. Turn the heat to low, cover with a tight-fitting lid, and cook for 15 to 20 minutes or until the water is absorbed.
Increase heat to medium-low, add milk and cook, stirring constantly, until thick and creamy. approx. 15-20 minutes.
Whisk the egg in a small bowl.Add 1-2 tablespoons of the hot liquid to the egg; stir constantly. Once incorporated, repeat the process again, adding 1-2 tablespoons of the hot liquid to the egg. stir constantly. Repeat as necessary, stirring well after each addition until the egg mixture is warmed through.
Slowly stir the egg mixture and sugar into the rice-milk mixture. Cook for another 2-3 minutes.Remove from heat and add butter and vanilla extract.

NOTES

Use medium or short grain white rice. Do not use long grain rice.
Use whole milk or 2% milk. The fat is missing when skimming.Cook over medium-low heat, stirring constantly. You don’t want it to burn all the way to the bottom of the pot.
Make sure to temper the egg so that you don’t end up with curdled eggs or scrambled eggs.
Add the ingredients in the order listed in the final steps.
Store leftovers in an airtight container in the refrigerator.It stays in good condition for several days.
If the pudding becomes too thick for your taste, add milk a few tablespoons at a time until desired thickness is reached.

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