When I was little, we would go to my Yiayia Effie's house for Sunday dinners. She usually made a roast and served rice pudding for dessert. Grandparents are the best because they'll let you break the rules. She always made me a miniature serving of rice pudding as a pre-dinner treat.
This rice pudding is creamy and sweet. It's the perfect end to a large meal and a great dessert for a dinner party.
Prep time: 10 minutes
Cooking time: 1 hour
Ingredients:
1/2 gallon (8 C) whole milk
1 C water
1 C long grain white rice
1 C sugar
2 eggs
cinnamon
Directions:
Boil 1 C water & 1 C rice in large saucepan until most of the water is absorbed.
Stir frequently to prevent rice from burning.
Lower heat to low-medium.
Add 1/3 of the milk.
Stir occasionally to prevent from sticking.
Keep adding balance of milk until thick (about 1 hr total).
Remove from heat.
Beat 2 eggs.
Add eggs to thickened rice mixture while stirring.
Add sugar and mix thoroughly.
Pour into serving bowls.
Sprinkle with cinnamon to taste.
Tips & Extras
Milk - Use whole milk (organic if possible). I have tried the recipe using 2% and the texture and thickness are not the same.
Cooking - I usually keep the heat on low to medium. You do not want it to boil because it will boil over the top. When I initially add the milk, I will turn the heat to medium and then back to low when it starts to thicken. You will know if you burn the bottom because goldish brown pieces will show up floating around in your rice pudding. It still tastes good but you may or may not want to serve it (depending on who your guests are).
Vanilla - Add a tsp of vanilla for more flavor. If you do this, add the sugar gradually and taste to make sure you have the right balance of sweetness.
Sugar - Sometimes I only add 3/4 C of sugar, especially if I'm planning to eat this for breakfast. Depending on your preference, you can add a little more than 1 C if you like things super sweet.
Cinnamon - Leave a few of the serving cups plain. Some people do not like cinnamon or only want a tiny bit.
Serving suggestions - I usually make this before dinner, pour it into dessert serving bowls, and serve it warm. It's also delicious cold if you want to make it the night before and refrigerate. However, the rice pudding sets into whatever you pour it into. I think it generally looks better to serve it in individual dishes rather than a large bowl. Your guests will love having their own little servings.
This rice pudding is creamy and sweet. It's the perfect end to a large meal and a great dessert for a dinner party.
Prep time: 10 minutes
Cooking time: 1 hour
Ingredients:
1/2 gallon (8 C) whole milk
1 C water
1 C long grain white rice
1 C sugar
2 eggs
cinnamon
Directions:
Boil 1 C water & 1 C rice in large saucepan until most of the water is absorbed.
Stir frequently to prevent rice from burning.
Lower heat to low-medium.
Add 1/3 of the milk.
Stir occasionally to prevent from sticking.
Keep adding balance of milk until thick (about 1 hr total).
Remove from heat.
Beat 2 eggs.
Add eggs to thickened rice mixture while stirring.
Add sugar and mix thoroughly.
Pour into serving bowls.
Sprinkle with cinnamon to taste.
Tips & Extras
Milk - Use whole milk (organic if possible). I have tried the recipe using 2% and the texture and thickness are not the same.
Cooking - I usually keep the heat on low to medium. You do not want it to boil because it will boil over the top. When I initially add the milk, I will turn the heat to medium and then back to low when it starts to thicken. You will know if you burn the bottom because goldish brown pieces will show up floating around in your rice pudding. It still tastes good but you may or may not want to serve it (depending on who your guests are).
Vanilla - Add a tsp of vanilla for more flavor. If you do this, add the sugar gradually and taste to make sure you have the right balance of sweetness.
Sugar - Sometimes I only add 3/4 C of sugar, especially if I'm planning to eat this for breakfast. Depending on your preference, you can add a little more than 1 C if you like things super sweet.
Cinnamon - Leave a few of the serving cups plain. Some people do not like cinnamon or only want a tiny bit.
Serving suggestions - I usually make this before dinner, pour it into dessert serving bowls, and serve it warm. It's also delicious cold if you want to make it the night before and refrigerate. However, the rice pudding sets into whatever you pour it into. I think it generally looks better to serve it in individual dishes rather than a large bowl. Your guests will love having their own little servings.
