Rj's Rice Pudding
"I think that I've come up with a GREAT rice pudding recipe. Anyone who has tasted my Rice Pudding says so anyway."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
20
ingredients
- 2 cups long grain rice
- 4 cups water
- 1 cup raisins
- 4 cups milk
- 1 cup sugar
- 3 eggs, separated
- 2 tablespoons cornstarch
- 1 tablespoon vanilla
- 1⁄4 teaspoon nutmeg
- cinnamon
directions
- Combine the raisins and rice and place in a strainer.
- Wash the raisin and rice mixture under hot tap water.
- In a pot with a tight fitting lid, bring 4 cups of water to a boil.
- Add raw rice and raisins and stir.
- Cover, reduce heat and simmer for 25 minutes (60 minutes if using brown rice).
- Meanwhile, in another pot combine the milk, sugar, egg yolks and corn starch.
- Heat over medium high heat stirring mixture constantly to avoid burning until the mixture thickens to the consistency of thick cream.
- Remove from heat, stir in the nutmeg and vanilla.
- In a large bowl, beat the egg whites until they are stiff enough for form peaks.
- Then slowly whisk in the thickened milk mixture. When the rice and raisin mixture is cooked, stir into the creamy custard mixture. At this point, you can dish up the pudding in serving dishes and sprinkle lightly with cinnamon or, you can bake the pudding mixture in a 350F oven for about 45 minutes and then serve sprinkled lightly with cinnamon.
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Reviews
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This is the exact recipe I have been searching for - a near carbon copy of an old one from a 1950s cookbook my mum used until it literally fell apart. One small suggestion from the cookbook recipe that we followed: meringue by beating the egg whites adding granulated sugar (1/2 cup a small sprinkle at a time) to stiff peaks. Place the rice pudding into a casserole dish and spoon the egg white peaks over the pudding. Bake in preheated 350 oven until peaks are browned. Remove from oven and cool. Serve in pudding cups. -
This is absolutely the best rice pudding I have tasted. I've looked for years for a recipe like this. Everyone loves it. It makes a lot - enough for a party, maybe 18-20 servings - too much for just the two of us, so I usually make only 1/3 recipe and that makes must the right amount. I frequently make this recipe with brown rice with excellent results as well. -
this is very good i did not think that i was making it right for the lack of thickening <br/>but when it got to be warm it thickened really good -
When I first added the custard mixture to the rice while making this I was a little nervous that it wouldn't thicken up enough. However, even though I used fat free milk, it thickened just fine. I separated this into little Tupperware containers and store them in my second refrigerator until my sweet tooth would hit and I would grab one out. This is a very tasty classic rice pudding that I would recommend to anyone who likes it. Thanks for posting! -
The first time I made this I didn't bake it and thought it was a little too "loose". The next time I baked it in two separate 1 3/4 qrt casserole dishes per directions and found it was way overcooked and dried out. I have always baked rice pudding in a water bath at 300 degrees F. To do this place the dish containing the pudding into a larger container filled with water. Also, cook the rice per instructions on the package. Not all long grain rice cooks for 25 minutes. I often substitute chopped dates for raisins. Any rice pudding is good topped with Brown Sauce. See receipe #100875 for a good Brown Sauce.
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Tweaks
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Excellent!! Had same trouble with egg whites staying on top. Second try, I did not beat them as much - barely to soft peaks - and the problem was solved. I used sugar substitute, extra nutmeg and vanilla and sprinkled the top with my cinnamon toast mixture which contains cinnamon, nutmeg, sugar and orange zest. Yummy!!! -
We enjoyed this quite a bit. I salted the water and I tempered the eggs into the custard instead of cooking the eggs together with the milk. I also thought the rice came out a little hard and absorbed too much moisture from the custard after sitting. By the time dinner came the pudding was not as creamy as it was when I made it this morning, next time I will add some milk to the boil step.
