OK, so it’s a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it’s worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.By BONNIE Q.

Prep:10 mins
Cook: 1 hr 15 mins
Additional: 6 hrs 35 mins
Total: 8 hrs
Servings: 12
Yield: 1 – 9×13 inch dish

Ingredients

½ gallon milk
1 cup white sugar
1 cup uncooked long-grain white rice
3 eggs, lightly beaten
¼ cup milk
¼ teaspoon salt
2 teaspoons vanilla extract
ground cinnamon to taste

Directions

Step 1: In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.

Step 2: In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9×13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.

Step 3: When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

Nutrition Facts

Per Serving: 228 calories; protein 8.3g; carbohydrates 37.7g; fat 4.7g; cholesterol 59.8mg; sodium 134.8mg.