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Rice Pudding, Best Ever Recipe

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This recipe for Rice Pudding, Best Ever is from Fowler and Tellinghuisen Family Cookbook, 2021, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup water
1/2 cup rice
1/2 split vanilla bean
1/4 tsp. salt
2 cups milk
1 cup heavy cream (whipping cream)
1/2 cup sugar
2 eggs
1/2 cup raisins (may be pre-soaked overnight in brandy)
1/2 tsp. cinnamon
Directions:
Directions:
Preheat oven to 350º F. Butter the bottom and sides of a 1-1/2 qt. shallow baking dish.

Heat water to boiling; add rice, vanilla bean, and salt. Cook ten minutes.

Add milk; cook on low heat until rice is tender (about ten minutes).

Combine cream, sugar, and eggs, then fold all into the rice mixture along with the raisins.

Pour into baking dish. Sprinkle top with cinnamon.

Place the baking dish in a larger baking pan. Pour boiling water about an inch deep in the outer pan.

Bake 30 to 45 minutes until firm and golden brown. Refrigerate and serve.
Number Of Servings:
Number Of Servings:
About 8
Preparation Time:
Preparation Time:
About 1 hr 15 min plus cooling time.
Personal Notes:
Personal Notes:
Cheryl Fowler first made this from a recipe in the Houston Chronicle. Said to be the "best rice pudding ever" by Joe's friends when they came to visit from Wiess College at Rice University.

 

 

 

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