Rice Pudding with Evaporated Milk
A delicious old favorite using minimal ingredients, rice pudding with evaporated milk definitely makes this recipe affordable and easy.
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Equipment
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Ingredients
- 1-¼ Cups Medium Grain Rice
- ¼ Cup Granulated Sugar
- 3-½ Cups Evaporated Milk
- 7 Cups Whole Milk
- 2 teaspoons Vanilla Extract
- 2 teaspoons Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ¼ Cup Unsalted Butter unsalted
Instructions
- Preheat oven to 300°F.
- Grease a 13 x 9" Casserole Dish and place on a baking sheet.
- Add some of the milk to a mixing glass. Add the cinnamon and vanilla and mix well with a whisk, or a fork.7 Cups Whole Milk, 2 teaspoons Vanilla Extract, 2 teaspoons Ground Cinnamon
- Add the rice, remaining milk, evaporated milk and sugar to the casserole dish then pour in the cinnamon milk. Stir well.1-¼ Cups Medium Grain Rice, ¼ Cup Granulated Sugar, 3-½ Cups Evaporated Milk
- Top with knobs of the butter.¼ Cup Unsalted Butter
- Place the baking sheet with the casserole dish into the oven. Bake for 45 minutes then give the dish a good stir.
- Sprinkle the nutmeg over the top and bake for the remaining 1 hour 45 minutes.½ teaspoon Ground Nutmeg
Storage Instructions
Once the rice pudding with evaporated milk has cooled completely, store in an airtight container in the refrigerator for up to 4 days. This recipe does actually freeze well. Store in a freezer safe container and freeze for up to 6 months.Notes
A skin will form on the top of the rice pudding. A lot of people like this - me included. If you don't, skim the top layer away from the pudding.
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Nutrition
Serving: 1g | Calories: 398kcal | Carbohydrates: 46g | Protein: 13g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 160mg | Fiber: 1g | Sugar: 24g
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