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Rice Pudding: Heavenly Rice (Aunt Vi) Recipe

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This recipe for Rice Pudding: Heavenly Rice (Aunt Vi), by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda

Category:
Category:

Ingredients:  
Ingredients:  
5 ½ cups milk
¾ cup long grain white rice
2 eggs (very well beaten)
1 cup white sugar
½ teaspoon salt
1 teaspoon vanilla

Directions:
Directions:
Cook the milk and rice in a double boiler over very fast boiling water for 45 to 50 minutes (or until rice is real tender). I keep my burner on high. Be sure to add boiling water to the bottom of the double boiler whenever needed (2 or 3 times). Stir rice at least once (about 20 minutes after starting).

Remove most of the rice from the hot milk (by using a ladle or slotted spoon) into a large bowl, so as to make room in top of double boiler. Beat the eggs and sugar together very well until pale yellow colored.

Stir the egg mixture into hot milk in the top of double boiler and keep stirring slowly but constantly until mixture thickens slightly—3 or 4 minutes. Be careful not to cook too long so that it curdles.

Pour the hot thickened mixture over the rice in the large bowl and stir in well the salt and vanilla

Cool pudding, covered, in a larger pan of ice water. Serve warm, or chill in the refrigerator for several hours. Makes 1 ½ quarts.

Personal Notes:
Personal Notes:
This is a recipe from Aunt Vi Merrill’s mother-in-law Lillian Johnson. (Aunt Vi was Grandma Fern’s sister.) When Rick, Susan, and Linda were growing up, we couldn’t get enough of it. It’s a boiled rice pudding, as opposed to a baked one. Aunt Vi gave Linda the recipe and a double boiler to make it in, in 1966.

 

 

 

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