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1/3 Photos of Grandma Dolores's Rice Pudding
My grandmother's signature dish. She originally got the recipe from the Claridge Hotel in NY. This is a custard style pudding and is a family favorite. I can only make this one rarely, for special occasions, or I will be tempted to eat the entire batch. This takes a long time stirring, so having someone handy to help stir is a real plus. I have tried various milks in this, and the less fat the milk has, the longer it takes to thicken, so I highly recommend going with whole milk only...unless you enjoy stirring pudding for over an hour. Grandma usually would offer Cool Whip on the side as a topping, although I prefer no topping. When you chill this, leave off the cover or it will develop a "skin" - although as a kid, I would ask my grandma to cover my portions because I always liked it to have a "cinnamon skin." Once it is fully cooled, you may cover it.
Units: US | Metric
Serving Size: 1 (182 g)
Servings Per Recipe: 10