Rice Pudding is a creamy decadent dessert perfect for any special occasion.
I heard on the news the other day that there is a thing called the “Clooney Effect.” It’s where men are now wanting what Clooney has – a woman taller than him, one more intellectual and earns more than them (not sure Amal makes more money than Clooney). How is this even a thing?? Not sure if this is a real thing or not, but it made me think about what my husband got for a wife.
He got a woman who is a lot shorter than him, a wife who has the same intellect as him (although I can’t quote movie lines like he can) and I definitely don’t make more money than him. But, what he did get was a wife who would make him rice pudding, which he loves.
Up until I made this recipe I’ve never had rice pudding before, but my husband raves about it. Anytime we are at a restaurant that has rice pudding he mentions it. It was time I tried making it for him. I must admit it’s pretty good. I think it would be better with raisins, but my husband disagrees. Add them if you would like.
Normally rice pudding can be a time-consuming dish with lots of stirring, but not this one. It’s super easy to put together and then bakes in the oven for an hour and a half. Your house will smell divine while it’s cooking. I love the smell of cinnamon.
- 1 cup white rice, uncooked
- 3 eggs
- ¾ cup sugar
- ¼ tsp. salt
- 3 cups milk
- 1 tsp. vanilla
- Cinnamon, to taste
- Raisins, if desired
- Preheat oven to 325 degrees.
- Cook the rice according to package directions.If you are adding raisins then add them here before you do the next step.
- Once the rice is cooked then spread it out on the bottom of an 8x8 pan.
- In a medium bowl, mix together the eggs, sugar and salt.
- Stir in the milk and sugar into the egg mixture.
- Pour over the rice and sprinkle with cinnamon.
- Place the 8x8 pan inside of a larger pan and fill the larger pan with water. Fill it till it's about halfway up the sides of the 8x8 pan.
- Bake for 1½ hours or until the rice pudding jiggles evenly.