About this recipe:My mum would always make this delicious, creamy rice pudding and sprinkle cinnamon on top before serving.
200g (7 oz) caster sugar
1.4L (2 3/8 pints) semi skimmed milk
200g (7 oz) uncooked white rice
2 eggs, beaten
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:1hr › Ready in:1hr5min
In a large saucepan over high heat, combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil.
Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm.