Sally's Rice Pudding

"A creamy, custardy family tradition. Using a double boiler eliminates the possibility of scorching the milk."
 
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photo by cipherbabe photo by cipherbabe
photo by cipherbabe
Ready In:
50mins
Ingredients:
6
Serves:
6-8
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ingredients

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directions

  • Fill bottom of double boiler with water, leaving enough room for water to simmer without touching the top pot. Bring to a gentle simmer over a medium-low heat.
  • Pour milk and rice in top of double boiler. Cover and nest into bottom of double boiler.
  • Cook for 45 minutes or until rice is done. Not all of the milk will be absorbed. Remove from stove top.
  • In a bowl, beat eggs until well-combined.
  • Temper the eggs by stirring a spoonful or two of the hot rice into beaten eggs. Mix quickly until completely blended. Once the eggs are slightly warmed, continue to add hot rice until about a third of the pot is now in the bowl with the eggs. This tempering will give you the rich flavor of the eggs without a scrambled egg consistency.
  • Pour egg and rice mixture back into the pot. Mix well.
  • Stir in sugar, vanilla and nutmeg.
  • Chill and serve.

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Reviews

  1. I just made this recipe a few hours ago actually. I misplaced my original double boiler recipe from 20 years ago. So I found this one. It is very close to my other recipe in fact I would say Sally's recipe is even better. Much creamier, and I really enjoyed the flavour of the nutmeg. I will be making this recipe from now on.
     
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