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

Creamiest Rice Pudding Recipe

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This recipe for Creamiest Rice Pudding, by , is from Every Day is a Thanksgiving Day!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Lantz

Category:
Category:

Ingredients:  
Ingredients:  
1/2 gallon milk
1 cup white sugar
1 cup uncooked long-grain white rice
4 eggs, lightly beaten

1/4 cup milk
1/4 teaspoon salt
2 teaspoons vanilla extract
ground cinnamon to taste and/or a sprinkle of nutmeg on top

Directions:
Directions:
1. In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Bring mixture to a boil. Then simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.

2. In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Allow to come to room temperature while rice mixture is cooking. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes or until it is of the desired thickness. This takes patience. However how thick it is when you take it off the stove is how thick it will be later, so just keep stirring until (like Baby Bear's porridge) it is "just right". Pour into a 9 x 13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.

3. When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes prep time; 1-1/2 hours cooking time; ready in 8 hours
Personal Notes:
Personal Notes:
Again, back to my childhood...this was the most comforting of desserts, and if it didn't take so much time to make, I'd be cooking it at least weekly now! By the way, I like it best served warm, but many prefer it cold. My father liked it with raisins, but I am a purist.

 

 

 

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