Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

This is a very creamy and delicious rice pudding. Everyone wants the recipe after tasting it. It is worth the time and little effort. I have had this since 1965.....

Directions

  1. Combine boiling water and uncooked rice in a large heavy saucepan.
  2. Cook over low heat approx 15 minutes covered until all the water is absorbed.
  3. Stir in 4 1/2 cups of the milk and slowly bring to a boil.
  4. Combining the last 1/2 cup milk, with the sugar, and cornstarch, stir til smooth.
  5. Add to the rice and milk mixture.
  6. Lower the heat low, low, simmer.
  7. Add the raisins, salt, and nutmeg.
  8. Stirring occasionally-- Cover and keep on low low heat.
  9. Sometimes takes 1 1/4 hours, to 3 hours-- When this is cooked and thickened properly.
  10. Beat the egg yolk in a bowl with a small amount of the cooked pudding.
  11. Add to the rice into the pot and cook one more minute.
  12. Remove from heat.
  13. Add vanilla.
  14. Spoon into a large bowl or separate dishes.
  15. Garnish with cinnamon.
  16. Serve with cream.
  17. This pudding is well worth the time in cooking, a little effort.
Most Helpful

This was looking like 4 stars until I added the egg. It was really thick and creamy in the pot...and then I added the egg, following recipe to "temper" the egg so it didn't cook solid in the pudding. But I added it and suddenly the pudding was a lot less creamy. Taste was very good - maybe next time I'll make it without the egg?

Amy020 March 01, 2005

This is a real winner of a rice pudding recipe. I loved it. It is really creamy and stays that way the next day. I did have a problem with my mixture sticking/burning slightly in my pan, so I changed pans midway, but that was my fault! I can't decide if I might like a pinch more sugar in the recipe (sweet tooth). Anyway, I'll be making again. Roxygirl in Colo.

Roxygirl in Colorado February 23, 2005

This pudding was great! Very creamy. This recipe is a keeper. Thank you for sharing!

lovescolts November 20, 2003