Ingredients40 m servings 175
- Combine rice and water in medium saucepan. Bring to a boil. Reduce heat, cover and simmer 25 minutes, or until rice is very tender and most of water is absorbed.
- In separate bowl combine sugar, cornstarch and salt.
- Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat.
- Stir in butter and vanilla.
- Slowly stir about 1 cup of the hot rice mixture into beaten egg yolks in a bowl.
- Blend into remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble. Remove from heat.
- Serve warm or chilled, with the option of adding cinnamon and/or blueberries.
Per Serving: 175 calories; 5.4 27.2 4.3 93 165 Full nutrition
ReviewsRead all reviews 29
Followed the recipe, did not change a thing. Glad I didn't because it was very good as written. The cinnamon sprinkle over the rice and the strawberries was to me what took it over the top.
6.9.17 Texture was very creamy, and flavor really was classic rice pudding. Just a tad on the sweet side for us; I'd probably cut the sugar back to 1/4 cup in the future (personal taste prefe...
Rice pudding is by far my favorite dessert so I had to make this recipe, I actually had to make it twice. The recipe is delicious and it truly wears the "Classic" name well. The first time ar...
Uncle Ben's Classic Rice Pudding is indeed the classic rice pudding recipe, enjoyed by my adult family members. I remained true to the basic recipe, adding a few of my own touches. My friend , B...
I made a couple of changes, using brown rice, instead of white. I also added vanilla extract and raisins. Turned out awsome!!!! Will make this again.
I would make it again. I did use cardamom instead instead of cinnamon, but that is just personal preference. The color of the final product is very yellow due to the egg yolks. My family loved t...