Rice Pudding
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 to 14 cups
 
This rice pudding is delicious and takes me right back to my childhood!
Ingredients
  • 1 Cup Medium Grain Rice
  • 3 Cups Water
  • 2 Twelve Ounce Cans Evaporated Milk
  • 6 Cups Whole Milk
  • 3 Eggs
  • 1-1/2 to 2 Cups of Sugar
  • 1 Teaspoon Vanilla
  • Cinnamon or Nutmeg to Taste (optional)
Instructions
  1. Combine 1 cup of rice with 3 cups of water in a heavy bottomed pot and simmer until water is almost completely absorbed.
  2. While rice is simmering combine sugar with eggs and beat well. Set aside.
  3. Once water is absorbed add the milks.
  4. Bring to a boil stirring constantly.
  5. Reduce heat to medium low and cook for 30 minutes stirring constantly to avoid burning.
  6. Rice should be soft at this point and mixture somewhat thickened.
  7. Remove from heat and add 1 or 2 cups of rice mixture slowly to the eggs/sugar whisking quickly.
  8. Return the rice back to the stove and bring it back to a boil stirring constantly.
  9. Boil for two minutes.
  10. Remove from heat.
  11. Add 1 teaspoon of vanilla.
  12. If desired add cinnamon or nutmeg to taste. (I prefer cinnamon!)
  13. Refrigerate pudding. (it will thicken as it cools down)
  14. I always eat some warm but I like it best chilled.
Recipe by The WoodWorking Baker at https://thewoodworkingbaker.com/rice-pudding/