Paula Deen Sweetened Condensed Milk Rice Pudding
Do you love warm comfort food? You must try this Paula Deen Sweetened Condensed Milk Rice Pudding Recipe. It is very rich and creamy. This dish is a favorite in Georgia.
Ingredients
- 3 cups COOKED WHITE RICE
- 1 can SWEETENED CONDENSED MILK
- 1.5 cups WHOLE MILK
- 2 large EGGS
- 2 tbsp UNSALTED BUTTER
- 1 tsp VANILLA EXTRACT
- 0.5 tsp GROUND CINNAMON
- 1 pinch SALT
- 0.5 cups RAISINS
Instructions
Step 1:
- Get a small mixing bowl out. Crack your large eggs into it. Whisk them until they are smooth. Set the bowl aside for now.
Step 2:
- Open your can of condensed milk. Pour it into the large pot. Add the whole milk now too. Use a spatula to get everything.
Step 3:
- Pour the beaten eggs into the pot. Stir the liquids together very well. Use your wooden spoon for this. Make sure the color is even.
Step 4:
- Add your cooked white rice now. Stir it into the milk mixture. Make sure there are no clumps. The rice should be totally covered.
Step 5:
- Place the pot on the stove. Turn the heat to medium-low. Do not use high heat here. Slow cooking makes the best texture.
Step 6:
- Stir the mixture every few minutes. This prevents the rice from sticking. Keep the milk at a simmer. Do not let it boil hard.
Step 7:
- Cook for about twenty minutes total. The pudding will become very thick. It should look like heavy cream. The rice will absorb the milk.
Step 8:
- Remove the pot from the heat. Add the butter and vanilla extract. Stir until the butter melts completely. It will look very shiny now.
Step 9:
- Add the cinnamon and salt now. Give it one last big stir. Add raisins if you want them. The smell will be amazing.
Step 10:
- Ladle the pudding into serving bowls. You can eat it warm now. Or let it cool in the fridge. Both ways are very delicious.
Notes
- Stir the pudding often to prevent burning.
- Use leftover rice to save some time.
- Add more milk if it gets too thick.
- Keep the heat low so eggs stay smooth.
- Toast the cinnamon for a deeper spice flavor.