Joan's Rice Pudding
photo by chez patty
- Ready In:
- In a large saucepan blend sugar, cornstarch and salt.
- Gradually add milk and cook over medium heat until smooth, thick and glossy.
- Pour some of the hot mixture into the egg, and then return to the pot, mixing well.
- Add the butter and vanilla.
- Stir in cooked rice (NOT minute rice) and some raisins.
- Pour pudding into a bowl, sprinkle with cinnamon.
- Good cold or warm, your preference.
Questions & Replies
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My finished pudding looked like the photo! I, too, added some more cooked rice (about a cup more)since I prefer it on the thicker side (otherwise I have to eat too much to get my fill!. I used Minute Rice (all that I had!) but it was good, so don't let this stop you. Thanks Chez patty, for posting your friend's recipe. Roxygirl
I LOVE this rice pudding!!! I was just about to give up on finding a creamy, rice pudding using leftover rice-and along came this recipe!!!! OUTSTANDING!!! I really enjoyed it! I couldn't believe how excellent the "pudding" part of this recipe tasted. I didn't see an actual measure for the salt, so i just threw in a pinch of salt and it tasted great. I like my pudding more thick than creamy, so i added an extra cup of rice. I thought it looked a bit runny but it really 'sets up' nice after it has cooled down. I also followed the advice of another reviewer and used only a handful of raisins-which really plumped up after a couple of hours. I tried some right away and thought it was good but after having waited a few hours to let the flavours really blend, it was SUPER!!! I will never make rice pudding the old fashioned way in the oven with the water bath, now that I have found this recipe! Thank you sooo much for sharing this awesome recipe!
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