“This recipe was given to my mom when she and my dad were on one of their trips to Las Vegas. They liked the food at this hotel so they stayed their quite often. One trip my mom wasn't feeling very well and asked the chef to send her up something soothing. This is what he sent up and she really enjoyed it. When she asked for the recipe, he graciously shared it with her and it became a family favorite. On a day when I'm in a lot of pain, this is a go-to recipe. It is simple to make and delicious. Even folks who aren't real fond of puddings will enjoy this. I've kept this one close to my chest for years but it's time to share!!! Bon appetit-- plantfreek”
1hr 45mins

Ingredients Nutrition


  1. Put first three ingredients into a pan and boil together for four minutes.
  2. Put together your double boiler and in the top pan put the milk and butter. Add the hot rice mixture to this and cook in double boiler for 11/2 hours. Stir occasionally.
  3. Lightly beat the two eggs in a bowl and stir into them a 1/2 cup of the hot mixture. (You are tempering the eggs at this point, bringing temperature of eggs slowly up to that of hot mixture so you don't end up with scrambled eggs!) Add another 1/2 cup of hot mix to eggs and stir. Slowy add egg mixture back into the hot rice mixture a little at a time and stir well.
  4. Add sugar to rice and cook for a few minutes til sugar dissolves. Adjust salt now to your personal preference.
  5. Lower burner temperature under double boiler to lowest setting and add vanilla and raisins. Cook and stir gently for 1-2 minutes.
  6. Remove from heat and pour into serving dishes. Sprinkle cinnamon and sugar on top of bowls to taste. Serve warm or cold. Store leftovers in refrigerator.

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