Ingredients for Agnes Creamy Rice Pudding
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How to Make Agnes Creamy Rice Pudding
- In a medium saucepan, combine 1 cup of Arborio rice, 2 cups of water, 1/4 teaspoon of salt, and 2 tablespoons of unsalted butter.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the rice is tender.
- While the rice simmers, heat 4 cups of whole milk in a separate saucepan until it just begins to scald (small bubbles around the edges). Do not boil.
- Gently stir the hot milk into the cooked rice. Add 1/2 cup of raisins (optional), cover, and simmer for another 15 minutes, stirring occasionally.
- In a small bowl, whisk together 2 large eggs and 1/2 cup of granulated sugar until light and frothy.
- Gradually whisk 1/2 cup of the hot rice mixture into the egg mixture to temper the eggs, stirring constantly to prevent scrambling.
- Pour the tempered egg mixture back into the main rice mixture. Cook for 5 minutes, stirring constantly, until the pudding thickens and starts to bubble.
- Remove from heat and pour into a serving bowl.
- Stir in 1 teaspoon of vanilla extract.
- Let cool completely before serving. Enjoy warm or cold!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
150g
Fat
45g
Carbs
25g
