Creamy Rice Pudding

"A deliciously creamy rice pudding. More work to prepare than the kind you bake in the oven, but it's worth the effort."
 
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Ready In:
1hr 3mins
Ingredients:
7
Serves:
6
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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!
     
  3. will make it this weekend. Have searched for almost 20 years for a recipe like this!! It looks like my grandmother's recipe, which was my favorite dessert she used to make for me.
     
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RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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