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Rice Pudding

Rice Pudding

I am new to rice pudding. I remember my Mom and Dad loving it. They ordered it at one of their favorite diner a lot. Last year I was at a local diner with my daughter, and she asked me if I’d like to share rice pudding with her. I had always been a tapioca pudding fan up to that point. The pudding came to us in a beautiful glass dish topped with a good sprinkle of cinnamon and a dollop of freshly whipped cream. It was so creamy and the cinnamon seemed to have become one with the layer of pudding it was clinging to. The whipped cream added lightness to the rice which was so tender. I was immediately pleased with this pudding and ate more than my share.  My daughter had discovered rice pudding long before. She was laughing at how much I enjoyed it. I will always love tapioca. But now I have two loves! This recipe was given to me by my good friend Joyce. I was telling her about my new love of rice pudding. A friend of hers had given her this recipe. It was easy to prepare, creamy and delicious, a recipe anyone would love.

Ingredients.Ingredients

DSCF5017Boil the milk and stir the rice in. Return to a boil. then simmer 50-60 minutes until the rice is tender.

DSCF5061Add the milk, sugar, egg yolks, vanilla, and salt. Stirring constantly.

DSCF5062Bring the pudding back to a boil.

DSCF5074Pour into a serving dish. Sprinkle with cinnamon.

DSCF5090Top with a dollop of freshly whipped cream. Enjoy!

Rice Pudding

6 cups whole milk

¾ cup long grain rice

1 cup heavy cream

¾ cup sugar

3 egg yolks beaten

2 teaspoons pure vanilla extract

¼ teaspoon salt

Rinse a sauce pan with cold water (do not dry it). Pour the whole milk in the pan and bring it to a boil over medium heat. Stir in the rice and return to a boil. Reduce the heat and simmer uncovered until the rice is tender, about 50-60 minutes. Stir the mixture occasionally. In a small bowl, combine the heavy cream, sugar, egg yolks, vanilla, and salt; set aside when the rice is tender stir in the cream mixture (slowly) stirring until completely combined. Return to a boil. Remove from heat and pour into a serving dish. Sprinkle the top with ground cinnamon. Chill 4 hours before serving or overnight. Serve with freshly whipped cream.

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