Recipe by Bob Ross
I think that I've come up with a GREAT rice pudding recipe. Anyone who has tasted my Rice Pudding says so anyway.
Top Review by villigord
This is the exact recipe I have been searching for - a near carbon copy of an old one from a 1950s cookbook my mum used until it literally fell apart. One small suggestion from the cookbook recipe that we followed: meringue by beating the egg whites adding granulated sugar (1/2 cup a small sprinkle at a time) to stiff peaks. Place the rice pudding into a casserole dish and spoon the egg white peaks over the pudding. Bake in preheated 350 oven until peaks are browned. Remove from oven and cool. Serve in pudding cups.
- 2 cups long grain rice
- 4 cups water
- 1 cup raisins
- 4 cups milk
- 1 cup sugar
- 3 eggs, separated
- 2 tablespoons cornstarch
- 1 tablespoon vanilla
- 1⁄4 teaspoon nutmeg
Directions See How It's Made
- Combine the raisins and rice and place in a strainer.
- Wash the raisin and rice mixture under hot tap water.
- In a pot with a tight fitting lid, bring 4 cups of water to a boil.
- Add raw rice and raisins and stir.
- Cover, reduce heat and simmer for 25 minutes (60 minutes if using brown rice).
- Meanwhile, in another pot combine the milk, sugar, egg yolks and corn starch.
- Heat over medium high heat stirring mixture constantly to avoid burning until the mixture thickens to the consistency of thick cream.
- Remove from heat, stir in the nutmeg and vanilla.
- In a large bowl, beat the egg whites until they are stiff enough for form peaks.
- Then slowly whisk in the thickened milk mixture. When the rice and raisin mixture is cooked, stir into the creamy custard mixture. At this point, you can dish up the pudding in serving dishes and sprinkle lightly with cinnamon or, you can bake the pudding mixture in a 350F oven for about 45 minutes and then serve sprinkled lightly with cinnamon.