Recipe Rice Pudding With Eggs
To avoid scrambling your eggs remove a small amount of the hot mixture and whisk it into the yolk then add all of it back into the dish.
Recipe rice pudding with eggs. In a small bowl combine eggs 1 4 cup milk salt and vanilla. Beat together egg yolks 1 4 cup sugar and salt. Last just before serving stir the remaining 1 2 cup of milk.
Simmer covered 1 hour stirring frequently. Pour 1 2 cup of rice mixture into the bowl of egg and sugar and stir vigorously immediately to temper the egg. Make sure a thermometer inserted in the pudding reads 160 degrees.
Beat egg whites until frothy. Then once the rice is tender and creamy remove the pudding from the heat and stir in the vanilla extract. Continue cooking until egg is set 2 to 3 minutes.
Finish combining until thickened. Pour milk over each serving if desired. The leftover warmth will heat the rice pudding.
Want super creamy rice pudding. In a small bowl whisk the eggs milk sugar and nutmeg. This prevents it from scrambling when added to the rice mixture.
Remove the rice from direct heat and add in the egg mixture and stir to combine. Cook and stir until thick and creamy 15 to 20 minutes. Add rice to egg mixture whisk.