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Yummy Rice Pudding Recipe

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This recipe for Yummy Rice Pudding is from Ginnys Family & Friends Cookbook, 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 vanilla bean, split
1/4 teaspoon salt
2 cups milk
1 cup heavy cream
1/2 cup sugar
2 large eggs
cinnamon
Directions:
Directions:
In 2 quart sauce pan, heat to boiling 1 cup water. Add and cook for 10 minutes covered 1/2 cup rice, 1/2 vanilla bean split, 1/4 teaspoon salt.

Add and cook covered over very low heat until rice is tender 2 cups milk.

Preheat oven to 350º

Lightly butter a 1 1/2 quart shallow baking dish.

In small bowl combine 1 cup heavy cream, 1/2 cup sugar, 2 large eggs beaten.

Fold into the rice mixture. Remove vanilla bean and pour rice mixture into buttered baking dish. Sprinkle top of mixture evenly with cinnamon.

Place baking dish in a larger baking pan. Pour boiling water into the larger baking pan to a depth of 1". Bake 30-45 minutes or until pudding is firm and top surface is golden brown. Cool to room temperature on a wire rack. Serve at room temperature or refrigerate, covered, to serve chilled.
Personal Notes:
Personal Notes:
We love this rice pudding so much that I always double the recipe and use a 9X13 pan. You will need to cook a little longer until the pudding feels firm to the touch. Be careful when removing the pan with hot water that the dish is in, I use a large wooden cutting board to slide it out onto and let everything cool sitting on the cutting board.

 

 

 

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