Amish Creamy Rice Pudding Recipe
Amish rice pudding is creamy rice that's been cooked in milk, butter, and sugar, with added eggs to make a beautiful pudding. It's so easy to make and so delicious!
Ingredients
- 4 c. milk
- 1/2 c. sugar
- 2 Tbsp. butter
- 2/3 c. long grain rice
- 3 eggs, beaten
- 12 oz. evaporated milk or 1 1/2 c. half and half
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/4 - 1/2 c. raisins, optional
- cinnamon and nutmeg to sprinkle on top
Instructions
- Pour the 4 cups of milk into a large saucepan, sprinkle the sugar over the top, and add the butter. DO NOT stir. Bring to a boil over medium heat. Keep your eye on it because the milk will begin to rise as it comes to a boil.4 c. milk, 1/2 c. sugar, 2 Tbsp. butter
- Rinse the rice until the water is clear. Drain. When the milk begins to boil, add the rice and stir. Reduce the heat to low. Cover and let it simmer for about 30 minutes. Stir about halfway through.2/3 c. long grain rice
- Meanwhile, whisk the eggs in a separate bowl, add evaporated milk (not sweetened condensed milk), and salt.3 eggs, beaten, 12 oz. evaporated milk or 1 1/2 c. half and half, 1/2 tsp. salt
- After the rice is finished cooking, put about a cup of the hot rice mixture into the egg mixture to temper it. While whisking, slowly pour the egg mixture into the rice mixture. Increase the heat and bring it back to a boil, whisking constantly.
- Remove from the heat and stir in the raisins, vanilla, and cinnamon. Set aside to cool. Place a piece of plastic wrap on top of the pudding to avoid having a skin form on top.1 tsp. vanilla extract, 1/2 tsp. cinnamon, 1/4 - 1/2 c. raisins, optional
- You can eat the pudding warm or chill it. I actually prefer it chilled. Sprinkle cinnamon and nutmeg on top to serve (if desired).
Notes
You can adjust the amount of rice to create thinner or thicker pudding. I like mine with about 2/3 c. of rice. But if you prefer a thinner consistency, add only 1/2 c. of rice. Or you can add up to 3/4 c. of rice for a thicker consistency.
I typically use regular long-grain white rice to make this pudding, but you can also use basmati or your favorite kind of rice. However, I do not recommend using brown rice, as it would need to cook a lot longer and its texture doesn't go well with rice pudding.
The pudding will thicken as it chills.
Nutrition
Serving: 1servingCalories: 238kcalCarbohydrates: 37gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 69mgSodium: 220mgPotassium: 220mgFiber: 1gSugar: 20gVitamin A: 245IUVitamin C: 1mgCalcium: 140mgIron: 1mg
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