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Rice Pudding (Lamb's) Recipe

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This recipe for Rice Pudding (Lamb's), by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Penny Steele
Added: Friday, January 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Lg. Grain White Rice
1-1/4 Cup Sugar, divided
2 Tsp. Vanilla
12 Cups, Whole Milk, divided
4 Eggs
Ground Cinnamon to Taste

Directions:
Directions:
Wash and drain rice. Combine rice, 8 cups of milk and 1 cup of sugar in a large saucepan. Cook over medium heat, stirring occasionally until rice is tender, about 25 minutes. In mixing bowl, combine eggs, 2 cups of milk, 1/4 cup sugar and the vanilla. Beat well to blend ingredients thoroughly. When rice is tender, add egg mixture and cook over medium heat until liquid just begins to boil. Remove from heat and let cool. Refrigerate until cold. Serve topped with cinnamon.

Personal Notes:
Personal Notes:
Variations: Raisins, or grated rind of an orange or lemon. This is soooo good! This came from Lamb's restaurant in SLC. I don't know if it is still around, but I'm glad I have this recipe. It's even yummy with fat free milk.

 

 

 

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