Saturday, April 28, 2012

Creamy Rice Pudding

When I was growing up, rice cooked in milk sprinkled with sugar and cinnamon was one of my favorite things. I have been making this simple dessert for years now, and with the increase of people not being able to have gluten products this is a good alternative to serve as a dessert, being that it is naturally gluten free. It is a delicate, creamy texture and not to sweet, make sure you make enough because the bowl gets licked clean. This serves about 4-6.
  • 4 cups milk
  • 1/2 cup of short grain rice, it is preferred for this kind of pudding
  • 1/8 teaspoon salt
  • 1 egg
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • a sprinkle of raisins is optional
  1. Bring milk, rice and salt to a boil using medium heat. (Very important or you will scorch the milk and burn the pudding)
  2. Bring to a boil, stirring almost constantly. Be patient this takes a few minutes.
  3. Reduce the heat and simmer for 30 minutes. (Add raisins at this time if using).
  4. In a separate bowl, mix the egg, sugar and vanilla.
  5. Take about 1/2 of cooked rice and whisk it into the egg mixture slowly.
  6. Stir the rice and egg mixture into the remaining rice and cook for 2-3 minutes.
  7. Serve warm or cooled completely. Each person can sprinkle cinnamon if desired.
  8. If you are cooling it completely, cover the pudding with a plastic wrap so it will not form a skin over it.

25 comments:

  1. My mom used to make rice pudding, and I occasionally do similar to this, but without step 4, so no egg, sugar, vanilla. We always sprinkle cinnamon sugar over in the bowl. This is a comfort food for me. Will try with an egg. Dairymary

    ReplyDelete
  2. This is one of my favourite foods. My mom would make it for me when I wasn't feeling well. Definitely a comfort food! Thanks, Charlotte - will try it soon.

    ReplyDelete
  3. This is my husband's FAVORITE dessert so I have to make it often. But I do it in the microwave to prevent the burning and speed up the time it takes to make this dish.

    ReplyDelete
  4. Never had rice pudding until I was over 50. Love it. Have to make this!

    ReplyDelete
  5. wow this is a popular dessert with Hutterites too. Love it.

    ReplyDelete
  6. Here is my 'quicky' version, using left-over, already-cooked rice:
    Mix a cup or so of rice with one egg, sugar, cinnamon, and raisins as desired, then add milk. the more the milk, the thinner the pudding. Nuke until the liquid turns clear. the egg, milk, etc. are absorbed. Just try it. Sorry, but there are no fixed amts. of ingredients.

    ReplyDelete
  7. I make mine in a double boiler and use just a tsp of sugar and vanilla and it never burns or scorches. It is so yummy and like others have said my comfort food

    ReplyDelete
  8. One of my favorite comfort foods :)

    ReplyDelete
  9. I could go for a bowl of that this morning. The photo is really nice.. I can almost taste it!

    ReplyDelete
  10. I just made this rice pudding and it is a perfect dessert for a cool rainy day like today.

    ReplyDelete
  11. exactly as my mom made it-i could picture every step as you instructed it- exactly. yes my husband loved her rice pudding- time to make some- thanks for the reminder and the memories it brought back- this week is her 11th anniversary in heaven!!

    ReplyDelete
  12. My favorite comfort food too ... I make it often .. very close to your recipe, Char !
    Just a note about the 'quick' microwave methods... you pay for the 'quick' with loss of flavour. Flavour takes time as in slow cooking. The best is in a double boiler simply because it takes longer.

    ReplyDelete
  13. shirley reimer bertheletteApril 28, 2012 at 2:49 PM

    Hi There Charlotte,,My mom, made this too,,but I don't think she used an egg, in it..she did make this often for us kids,,back then,,,,oh,,back, then,:)

    ReplyDelete
  14. shirley reimer bertheletteApril 28, 2012 at 2:57 PM

    HI me again Charlotte,,made ur bubbat a few days ago,,did something wrong!! calls 9xl3,,I put it in two 9x5 loaf pans and I think i added to much flour to it,,did not rise a bit..::(

    ReplyDelete
    Replies
    1. shirley,that is too bad when you make the effort of trying a recipe and it doesn't turn out. could it have been the yeast?

      Delete
    2. shirley reimer bertheletteApril 28, 2012 at 6:38 PM

      Charlotte , I don't know if it was the yeast,or too ,much flour,or maybe the loaf pans

      Delete
  15. Perfect sweet ending to any meal (or for breakfast!!). I haven't made rice pudding in years, thanks for sharing this recipe.

    ReplyDelete
  16. I've been making this exact recipe for years. You posted just in time for everyone to use for Cinco de Mayo celebrations :) (at least those of us in California)

    ReplyDelete
  17. That looks delicious and what a great gluten free dessert idea! Thanks for sharing.

    ReplyDelete
  18. Oh, how I love rice pudding! I think I shall make this one this week :D

    ReplyDelete
  19. I just cooked this last night it was such a hit, the only rice at home are 2, 25 lb bags of nishiki sushi rice, so i used that and it turned out awesome. We have been trying so many recipes trying to make rice pudding like my grandmas well this was perfect!! Thank you so much now I can make this for my mom for breakfast for mothers day and she can have a taste of "moms" cooking

    On a side note next time I'll add another cup of milk then it will stay softer in the fridge if it lasts that long :-) its just because of the type of rice i have.
    Thanks so much for the recipe

    ReplyDelete
  20. I only had regular rice, but it turned out great, just had to let it cook a bit longer.My family loved it.This is my new favorite recipe for rice pudding. Thanks

    ReplyDelete
  21. I've always made rice pudding in the oven the way my mum used too. It tasted good but had no egg and was not creamy. This recipe is great. I did it in a double boiler because I'm too lazy to stir constantly and it worked fine. Yummy,
    Thanks, liz

    ReplyDelete
  22. I love this rice pudding. It is delicious!! I can't keep enough of it around. Thank you for sharing with us.

    ReplyDelete