"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

RICE CUSTARD CREAM PUDDING Recipe

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This recipe for RICE CUSTARD CREAM PUDDING, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Angie Cassara
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup uncooked rice, washed
2 cups of milk
2 egg yolks, well beaten
3 Tblspns. sugar
1/4 tspn. salt
1 tspn. vanilla
2 egg whites
3 more Tbslpns. sugar

Directions:
Directions:
Cook rice and milk together over boiling water until tender (about one hour). Into beaten egg yolks, stir 3 Tbslpns. sugar, and salt, then stir in some of the hot rice mixture. Return to the double boiler and cook for 2 minutes more, stirring constantly. Cook partially. Stir in vanilla. Beat egg whites until frothy. Beat in 3 Tblspns. sugar a little at the time, continuing until stiff and glossy. Fold into rice custard mixture. Chill, serve with or without whipped cream. Mom loved raisins and put some into the pudding mixture.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a fantastic recipe. Mom made it often until she realized we were all gaining too much weight!

 

 

 

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