Creamy Milk Rice

Elena Butuc

Last week, someone on the forum asked for a milk rice recipe. While it might seem simple and common, I realized there are some nuances worth sharing in a detailed recipe.

For this dessert, I recommend round grain rice, using less milk results in a drier texture, while more milk gives you a rice soup, similar to what my grandmother from Ukraine often made. This version of rice turned out so well that even I, my own harshest critic, enjoyed it. Its creamy, flavorful consistency makes it more than just simple rice pudding, it's an exceptionally tasty dessert.

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Ingredients

Metric US

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Rice

1 cup

choose round grain rice

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Milk

3 cups

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Sugar

0.5 cups

to taste

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Butter

50 g

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Egg

2 pieces

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Vanilla Extract

1 tbsp

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Salt

0.5 tsp

Step by step

Step 1

Pour a cup of water into a large pot or Teflon pan. Once it begins boiling, add the rice that has been thoroughly washed in two waters. Cook over low heat.

Step 2

Cook until the rice absorbs all the water, becomes slightly sticky but not dry. It should swell nicely in the water.

Step 3

Add milk, stirring well to prevent rice clumps.

Simmer until boiling, then allow it to thicken while stirring occasionally to avoid overflowing and forming foam.

Step 4

When thickened, add the remaining ingredients: first salt, then sugar and vanilla extract. Stir well.

Step 5

Add butter, and stir again.

Step 6

Beat the eggs thoroughly using a fork.

Step 7

Gradually pour the beaten eggs into the milk while stirring continuously. Ensure the eggs blend into the mix smoothly without turning into an omelet.

Step 8

Notice the rice's consistency turns more creamy and visually appealing.

After adding the eggs, cook on low heat for another 5-10 minutes.

Alternatively, bake in the oven for about an hour to achieve a traditional dish my family calls "plachie." This variation mimics my grandmother’s deliciously baked version from when she used clay pots and a wood oven.