Deliciousness! PUDDING OF RICE

Deliciousness! PUDDING OF RICE

Deliciousness! PUDDING OF RICE

If you want rich, thick, creamy deli-style rice pudding, this recipe will take you back to your youth.

I’d like to know how much I’m permitted to have. I’ve always wished the response would be “as much as you want.” I would have had rice pudding for supper, lunch, and morning.

Only a small bit of rice pudding remained.

I only had to eat the second half after I had already had half of it.
This is my mother’s recipe for rice pudding.

And this rice pudding dish is SO YUMMY!

This is the definition of comfort food in my opinion.

It all begins with milk, rice, and salt; it takes a lot of churning, but it is well worth it!

when the rice is cooked

assemble the remaining components

Reduce the heat to low and whisk while gradually adding the egg mixture to the rice mixture.

When everything is mixed and thoroughly cooked, pour it into a sizable casserole dish, top with nutmeg, and chill the rice pudding. However, don’t forget to taste a bowl or two to make sure it’s great. I did!

Add nutmeg or cinnamon on top!

Long-grain rice, 1 cup
Gallon of whole milk, 8 cups (not low fat)
4 eggs and 1 teaspoon salt (in a medium bowl)
milk evaporated in two glasses
One sugar cup
optional 1 1/2 tablespoons of vanilla extract: 100 g raisins (If you want to add them, I do not prefer raisins but lots of people do)
Add cinnamon or grated nutmeg on top.


Combine rice, milk, and salt in a 4 quart saucepan.
Rice needs to be cooked for at least 30 minutes on medium heat to become soft.
Frequently stir with a wooden spoon or spatula every two minutes.
Milk won’t be completely digested.
If preferred, stir in 1 cup raisins and simmer for a further 5 minutes (I personally dislike raisins, but many others do). In a large bowl, whisk the 4 eggs thoroughly before adding the evaporated milk, sugar, and vanilla.
To the egg mixture, add the rice mixture.
Lower the heat and continue stirring for three more minutes.
Add nutmeg on top and pour into a 2.5 litre serving dish or individual glasses.
Serving cooled rice pudding is my preference.