How Do You Make Rice Pudding Thicker
Directions combine rice milk sugar vanilla and salt in medium sauce pan.
How do you make rice pudding thicker. The traditional and best way to make rice pudding is in the oven. If despite your best efforts your rice pudding turns out a bit runny don t panic. Four cups of scalded milk with sugar added.
Remove from heat and stir in butter and vanilla. Let boil for about 20 minutes until liquid has cooked down a bit and starts to thicken. Stir in remaining 1 2 cup milk beaten egg and raisins.
Stir the rice often so that it doesn t burn or stick to the bottom of the pot. Combine 1 8 cup cornstarch with 1 8 cup water per cup of rice pudding in a measuring cup and whisk or stir with a tablespoon. The mixture should be thick and the cornstarch should be fully dissolved.
In a clean saucepan combine 1 1 2 cups cooked rice 1 1 2 cups milk sugar and salt. Before you do anything else be sure to preheat the oven to 325 f so it s all ready to go. Cook the rice uncovered over medium heat for 30 to 40 minutes.
Then add 8 beaten eggs slowly to the milk. Cook the rice in milk until it s nearly done then whisk in the eggs to form the custard that thickens the pudding. The rice pudding is done when it becomes thick like porridge.
Bring to a simmer stirring to dissolve the sugar until the surface is foamy do not boil it will split. When the rice pudding appears to be still saucy remove from heat and let sit for 20 minutes as the rice absorbs the liquid. It says stir til thickened about 5 minutes.