Total Time
1hr 3mins
Prep 15 mins
Cook 48 mins

A deliciously creamy rice pudding. More work to prepare than the kind you bake in the oven, but it's worth the effort.

Directions

  1. Combine rice and milk on top of double boiler.
  2. Cook uncovered for 45 minutes or until rice is tender.
  3. Beat together egg yolks, 1/4 cup sugar and salt.
  4. Stir part of the of rice mixture into beaten yolks.
  5. Add yolk mixture to hot rice mixture and cook 3-4 minutes, stirring constantly.
  6. Remove from heat.
  7. Add vanilla.
  8. Beat egg whites until frothy.
  9. Add 2 T. sugar
  10. Beat until stiff.
  11. Fold egg whites into pudding.
  12. Chill.
Most Helpful

We love this pudding, it is nice and creamy, folding in the beaten egg whites creates a light and fluffy texture, oooh so yummy!!! We like it warm with some cinnamon sprinkled on top. It sets up nicely when chilled. A little time consuming to make, but worth the effort!

Elly in Canada March 14, 2004

Best rice pudding I've tried yet. I added some cardamom pods (about 10?) when I started cooking the rice and milk to add an Indian flair. I usually add slivered almonds, but didn't have any this time. Anyway, this recipe as it stands is not only unusual in its preparation method but also quite exquisite. I served this at the end of a complete Indian meal. Fabulous!

spatchcock November 25, 2003