Stovetop rice pudding with eggs added at the very end for a rich texture.
INGREDIENTS (for 8 servings):
- 1 1/2 quarts milk
- 1 cup uncooked white rice
- 1 cup white sugar
- 2 eggs, beaten
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.