"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Rice Pudding Recipe

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This recipe for Rice Pudding, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Lamb
Added: Wednesday, October 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 cups milk
1 scant cup white rice (NOT instant)
1 scant cup sugar
1/2 tsp. salt (to taste)
vanilla
butter
cinnamon

Directions:
Directions:
Over medium heat in a loosely covered heavy pot, cook milk, rice, sugar and salt, stirring frequently, until the mixture starts to boil. Turn heat down and simmer gently until the milk has thickened just enough to briefly suspend the rice when stirred. Rice itself should be a bit "chewy" at this stage. (It takes approx. 30 - 45 minutes to get to this point.). Turn off the burner but leave the pot in place to cool. Add a few pats of butter (approx. 1 tbsp.) and vanilla (1/2 - 1 tsp.) Stir occasionally while cooling to prevent a "skin" from forming on top. Once mostly cooled, pour into bowl and sprinkle with cinnamon. Serve warm or cold. Store in fridge.

Personal Notes:
Personal Notes:
This is a classic comfort food. Mom made countless batches in her old silver seal pressure cooker, aka her rice kettle. Be careful not to cook it too long as it will become too thick and the rice itself will be mushy. The finished product should have a consistenty like applesauce and the rice itself should be just done - kind of like "al dente" pasta. If it does get too thick, just stir in more milk until you reach the desired consistency.

 

 

 

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