How to make it

  • Rinse pan with cold water and do not dry.
  • Pour milk in and bring to a boil.
  • Stir in rice and return to a boil.
  • Reduce heat and simmer, uncovered until rice is tender for about 55 minutes.
  • Stir occasionally.
  • Meanwhile combine cream sugar, egg yolks, vanilla, and salt and set aside.
  • When the rice is tender, stir in cream mixture until completely combined: heat to a boil. (I usually add some hot liquid to the cream mixture first to temper it, then add it to the pot)
  • Remove from heat and pour into a 2 quart dish.
  • Sprinkle top generously with cinnamon.
  • Chill at least 4 hours.
  • Optional: Top it off with homemade whip cream. ONLY homemade whip cream.
  • This makes 6 cups.
  • I usually double this. Believe me it goes.
  • This is the best rice pudding. I was never a fan until I started eating this.

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