Rice Pudding
Author: Tim Schweinsburg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12 to 14 cups
- 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)
- Combine 1 cup of rice with 3 cups of water in a heavy bottomed pot and simmer until water is almost completely absorbed.
- While rice is simmering combine sugar with eggs and beat well. Set aside.
- Once water is absorbed add the milks.
- Bring to a boil stirring constantly.
- Reduce heat to medium low and cook for 30 minutes stirring constantly to avoid burning.
- Rice should be soft at this point and mixture somewhat thickened.
- Remove from heat and add 1 or 2 cups of rice mixture slowly to the eggs/sugar whisking quickly.
- Return the rice back to the stove and bring it back to a boil stirring constantly.
- Boil for two minutes.
- Remove from heat.
- Add 1 teaspoon of vanilla.
- If desired add cinnamon or nutmeg to taste. (I prefer cinnamon!)
- Refrigerate pudding. (it will thicken as it cools down)
- I always eat some warm but I like it best chilled.
Recipe by The WoodWorking Baker at https://thewoodworkingbaker.com/rice-pudding/
3.5.3229