Prep 40 mins
Cook 1 hr 15 mins
For years I tried to duplicate my grandmother's rice pudding but the flavor I was looking for eluded me.I concluded that the problem with the flavor had to be with the milk I used. After trying regular whole milk, cream and half & half with no success I remembered she had always kept evaporated milk on hand to use in place of the milk our cows produced because we sold it to city people. I decided to try mixing whole milk with a can of evaporated milk to see if that might be what made the flavor so good. It was! Now I had the taste I remembered so well. This is her recipe combined with my cooking technique and makes a fairly large bowl of rice pudding.you could half it or it freezes well. It's cooked in a Bain-marie which is the fancy term for a cold water bath to keep the edges of the pudding from cooking before the center does. I also stir the pudding about every 15 minutes while it's cooking to keep it from be becoming dry.
- 2 cups dry long-grain white rice
- 1 teaspoon salt
- 3 cups granulated sugar
- 2 1⁄2 tablespoons cornstarch
- 6 egg yolks
- 28 ounces whole milk
- 1 (12 ounce) can evaporated milk
- 1 teaspoon nutmeg
- 1 1⁄2 teaspoons vanilla
- 1 cup raisins (optional)
- Put a small saucepan water on to boil.
- In a thick pot put 3-1/2 cups water and bring to a rolling boil. With wire whisk, whisk in the 1 teaspoon salt.
- Put on a glass lid and bring back to a rolling boil.
- Add the 2 cups rice while whisking w/wire whisk. Bring back to full boil and cover with lid. Count to 15 and turn heat to simmer and cook 25 minutes. NEVER STIR RICE. watch and maintain boil with bubbles wet. If bubbles are not wet, pour the boiling water from the saucepan to about 1/2" above rice to make bubbles wet again. Replace cover and continue cooking ( keep steam in ).
- When done immediately remove from flame and pour into a wire colander, swish around under cold water and rinse. Set aside and preheat oven to 275°F.
- In large bowl put the sugar and cornstarch mixing together until powdery fine.
- Add half the milk mixed with the nutmeg and vanilla.
- Whisk the egg yolks into the remaining milk and add to the other milk mixture.
- Add the cooked rice and mix together well. Stir in raisins if used. Pour into the baking dish and place into another larger dish and add cold water to larger dish to make a bain-marie. Bake for 75 minutes or until the center no longer jiggles when you shake it. This recipe can be easily halved or some may be frozen for another time.