It’s easy and doesn’t require the cheating “add instant pudding” method. I LOVE it! Thank you, Erica G.
3/4 cup uncooked white rice (or 1 1/2 cups cooked rice)
1 1/2 cups water (not necessary if you use pre-cooked rice)
Boil water and add rice. Put lid on pot and cook for 20 minutes. Do not stir! Water should be almost completely boiled away when you take the lid off.
1 1/2 cups milk (You can use any kind of milk from whole to skim; they all seem to work fine)
1/3 cup white sugar
1/4 teaspoon salt
1/2 cup milk
1 egg beaten
1 tablespoon butter
1/2 teaspoon vanilla extract
Combine 1 1/2 cups cooked rice with 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy or 15-20 minutes. Beat the egg into the 1/2 cup milk and stir it slowly into the mixture in the sauce pan. Cook two or so minutes more. Stir constantly so the mixture doesn’t burn and the egg doesn’t cook like scrambled egg bits in the pudding. Remove mixture from heat and add butter and vanilla extract.
You can serve this warm (delicious!) or chill it and serve it cold (also delicious!) If you chill it, I recommend putting a trivet under it in your fridge so the hot saucepan doesn’t crack the glass. You can also cool it on an unused stove burner before you put it in the fridge.
For a fun variation, add 1/3 cup chocolate chips to a serving off the pudding while it is still warm and stir it so the chips melt a little. It makes it a chunky chocolaty rice pudding.
I have successfully doubled and quadrupled this recipe, but if you quadruple it, be aware that it takes MUCH longer for everything to cook and set up. Try a single or doubled recipe, so you know what it should look like and how it should behave, before you try a larger batch.