Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1 hrs 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.
Units: US | Metric
Serving Size: 1 (161 g)
Servings Per Recipe: 15