Creamy Rice Pudding
Time needed
5 min
preparation
+
1-11/2 hour
cooking
Serving Size / Yield
10-12 servings
Ingredients
- 2 qts. whole milk
- 1 C. sugar
- 1 C. long grain rice
- 2 eggs, beaten
- 8 oz. Cool whip
- cinnamon and stem cherry for garnish
Directions
Combine milk, sugar, rice, and beaten eggs in large pot. Bring to a boil stirring very often. Lower to a simmer and continue cooking until the mixture thickens (about 1-1 1/2 hrs.) Continue to stir often. Remove from stove and stir in Cool Whip. Put in a large serving bowl and sprinkle with cinnamon (lots). Add a stemmed cherry for garnish. Refrigerate and serve very cold. Best when made the day before serving.
