Rice Pudding

This Rice Pudding is a family recipe made with rice, milk, eggs, cinnamon, and nutmeg. The raisins are optional. We like to eat this warm or cold. Some people eat this for breakfast, some eat it for dessert.

RICE PUDDING

I know what you are thinking…rice pudding? I had never heard of it until I married my husband. This rice pudding is a family recipe that has been around for years. It was a recipe from my husband’s great-grandmother who always made it for breakfast not dessert although traditionally people now eat it as dessert. It’s good cold or hot.

In fact a couple of interesting food choices surfaced when we were first married. John loves Grape Nuts with straight cream on them…something his mom grew up doing. When we didn’t have fresh cream he would put a generous shot of whipped cream out of the can on top of his cold cereal. I about gagged the first time I saw him eat chicken livers and smelly oysters. It doesn’t stop there. John’s dad enjoyed peanut butter and Miracle Whip sandwiches. I love peanut butter anything but even I have my limits!

WHAT TO KNOW ABOUT THIS RICE PUDDING RECIPE

  • It uses cooked rice. A great way to use leftover rice.
  • People eat this for breakfast or dessert.
  • Raisins are optional although we prefer it with.

RICE PUDDING WITH COOKED RICE

That’s right. The very first step is to cook rice. If you have leftover rice you are much closer to the final product.

ALMOND IN THE PUDDING TRADITION

I’m Swedish and one of the traditions is to serve pudding on Christmas Eve and place an almond in it. Whoever has the almond in their pudding gets to open a gift. Usually the gift is to share or a family gift.

HOW TO MAKE RICE PUDDING

  1. Cook the rice first. Start boiling the water and add rice and salt. Cover with a lid and lower the heat to simmer (low) for about 15-20 minutes.

  2. For the milk mixture: In a large pan, scald the milks together. To scald milk turn heat to medium high and watch really close. As soon as the milk starts to look a little foamy like it’s getting ready to boil (don’t let it boil), it’s scalded. Be very careful not to burn it. Remove from heat to keep it from boiling.

  3. Add all of the sugar, salt, and cornstarch together in a small bowl. Blend well. Stir into the hot milk mixture, stirring constantly over medium heat until thicker and smooth.

  4. Add pre-cooked rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture (1/2 cup) into the beaten eggs while stirring rapidly. This warms the eggs ups so that when you add them to the rice mixture they don’t scramble. Return egg mixture to hot milk and rice. Stir until thickened (about a minute or two). Stir in raisins, spices, and vanilla. It will thicken the longer it sits.

OTHER PUDDING RECIPES

Rice Pudding

Print

5 from 1 vote

Yield: 8 servings

This Rice Pudding is a family recipe made with rice, milk, eggs, cinnamon, and nutmeg. The raisins are optional. We like to eat this warm or cold. Some people eat this for breakfast, some eat it for dessert.

Rice:

  • 2
    cups
    rice
  • 4
    cups
    water
  • 1/2
    teaspoon
    salt

Milk Mixture:

  • 4
    cups
    milk
  • 1
    (12 oz can)
    evaporated milk
  • 1/3
    cup
    cornstarch
  • 1/2
    teaspoon
    salt
  • 1 1/3
    cups
    sugar
  • 4
    eggs
    slightly beaten
  • 1/2
    teaspoon
    nutmeg
  • 1
    teaspoon
    cinnamon
  • 2
    teaspoons
    vanilla
  • 2
    cups
    raisins

  1. Cook the rice first. Start boiling the water and add rice and salt. Cover with a lid and lower the heat to simmer (low) for about 15-20 minutes.

  2. For the milk mixture: In a large pan, scald the milks together. To scald milk turn heat to medium high and watch really close. As soon as the milk starts to look a little foamy like it’s getting ready to boil (don’t let it boil), it’s scalded. Be very careful not to burn it. Remove from heat to keep it from boiling.

  3. Add all of the sugar, salt, and cornstarch together in a small bowl. Blend well. Stir into the hot milk mixture, stirring constantly over medium heat until thicker and smooth.

  4. Add pre-cooked rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture (1/2 cup) into the beaten eggs while stirring rapidly. This warms the eggs ups so that when you add them to the rice mixture they don’t scramble. Return egg mixture to hot milk and rice. Stir until thickened (about a minute or two). Stir in raisins, spices, and vanilla. It will thicken the longer it sits.

Source: Sheri Denney

rice pudding

Related Posts

Scroll to Top Get YOUR Custom Keto Diet!