“My dad always makes this for the Holidays and we all love it! I have never made it myself for fear of doing something wrong- it may take a few tries to get it perfect (I wonder how long it took my dad...) Use whole milk for this one- It makes the rice nice and thick! Mmmm...I can't wait until the Holidays are here again!”

Ingredients Nutrition

  • 2 quarts whole milk
  • 1 12 cups uncooked rice
  • 1 egg
  • 12 cup cream (Half & Half)
  • 34 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon salt


  1. Heat the milk to boiling point.
  2. Cook the rice in boiling water until almost done, then drain it.
  3. Add the rice to the hot milk- bring the milk to almost a boil. When the rice is fully cooked, add step #4.
  4. Beat 1 egg and 3/4 cup sugar, 1 tsp salt, 3 tbsp flour, and 1/2 cup Half and Half cream- mix well.
  5. Cook at a slow boil until the rice is well suspended, and stays at the surface when the milk is boiling.
  6. Cool, and serve. I like it best when refrigerated, but some like it warm. Sprinkling cinnamon on top is always good.
  7. Enjoy!

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