Grandma Dolores's Rice Pudding
photo by HeatherFeather
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 1⁄2 cup medium grain rice (long grain will not work)
- 1 1⁄2 quarts whole milk
- 1⁄2 cup granulated sugar
- 2 teaspoons vanilla
- 1⁄4 teaspoon nutmeg, freshly grated
- 3 large eggs, beaten
- Cool Whip, garnish (optional)
- cinnamon or nutmeg, to taste, garnish
directions
- Put rice and milk in a 3 quart saucepan bring to just a boil, stirring constantly and watching the pot like a hawk so it doesn't burn or boil over.
- As soon as it just starts to boil, lower the heat enough to maintain a gentle simmer without burning the milk, and simmer for about 30 minutes or until the rice is very soft, keep stirring, so the rice does not stick to the bottom.
- Once the rice is soft, slowly stir in the sugar, vanilla, and nutmeg; it will still seem quite wet (this will thicken more upon cooling).
- A test for doneness is to stick a wooden spoon into the custard and then see if it coats the back, swipe your finger down the coating and see if the line remains;it is ready then.
- Ladle out a small amount of the custard base into a small dish and add the beaten eggs to it, whisking quickly, to temper the eggs.
- Return this mixture to the pot and stir.
- Cook another minute or so (to cook egg), then pour into a 2 quart casserole.
- Dust top completey with cinnamon or nutmeg.
- Chill well and serve nice and cold with Cool Whip if desired.
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