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#COOKED VANILLA PUDDING RECIPE SKIN#

For chilled pudding, place plastic wrap on the surface of the hot pudding, to avoid a skin forming, and refrigerate for about 1 hour. You can easily bring this pudding back to its original consistency by using the microwave to heat it up. Also, if you chill the rice pudding in the fridge, it will thicken as it sets. If you choose to leave it out, simply make sure to keep the pudding over the burner until it has reached the desired thickness. Using the egg gives this dish more of a custard-like consistency. Use a vegan instant pudding mix, as well and cut out the egg, if you’re avoiding animal products. Make this dish dairy-free and vegan by replacing the milk with your favorite plant-based beverage, such as almond milk or canned coconut milk. If you’re looking to add more whole grains to your diet, try our Minute® Instant Brown Rice, as well. We recommend you keep a box or two on hand for last-minute meal planning. Minute® Instant White Rice is so versatile that it’s great for everything from stir-fry recipes to skillet dishes and desserts. Our simple recipe makes it easier for you to enjoy a delicious dessert with ingredients you already have in your pantry. Looking to turn this into a pie? Check out this Banana Cream Pie recipe.One of the most comforting desserts has got to be classic Vanilla Rice Pudding. It also tastes wonderful served with fresh fruit or some crumbled cookies. Go ahead and put the biggest dollop of unsweetened whipped cream on this pie. Do note: pudding tastes sweeter when it’s served warm. This is fine to consume, just stir it back up. As the days go on, the pudding might release some moisture. Pudding is best eaten with one to two days after it has been made.If you don’t plan to make individual portions, place it in the container you plan to serve it in. If you are serving it individually go ahead and place directly in the serving bowls. If you are using it to make a pie, make sure to put it directly into the prepared pie crust you will be using. Strain the pudding to get rid of any small bits of cooked eggs you might have.Also, it’s especially important to stir almost constantly in the beginning when you are cooking it to ensure no egg yolks get stuck to the bottom of the pot and scramble. It takes no more than 10 minutes to cook.

I swap between using them while I’m cooking the pudding to make sure I’m getting all the mixture out of the crevices of the pot while whisking to ensure a consistent cook. I use both to make sure the the mixture cooks evenly.

Make sure to have a rubber spatula and a whisk handy.

Pour into your desired container (or pie). Once you’ve cooked the pudding, strain it, and whisk in butter and vanilla extract. Additionally, it helps the mixture to thicken to the proper consistency. The added cornstarch helps stabilize the egg yolk mixture so that doesn’t happen. The trick is to slowly heat the egg yolks with all of the ingredients at once so they don’t scramble. The whole mixture is cooked over medium heat, while you alternate between whisking and using a rubber spatula to scrape up any thickened bits from the bottom. You start by whisking together the sugar, cornstarch and egg yolks and then add in the milk. The pudding is made in one pot and doesn’t require any tempering of the eggs. So let’s get to making it, okay? Vanilla Pudding Ingredients This recipe is thick and creamy with a rich flavor and sheer deliciousness. It’s simple to make (and I share all the tips for making it below), it uses common inexpensive ingredients, and has a million different ways you can use it, other than just eating it with a spoon. If you have never tried from-scratch Homemade Vanilla Pudding let me sing the praises of it, because it’s dessert perfection.

It’s made using common kitchen ingredients, takes only about 15 minutes to put together and is ridiculously good. Homemade Vanilla Pudding is pure comfort food.