Rice Pudding

This is not the first time Rice Pudding has been on the blog.  In fact, it’s rather infamous.  Sadly, last year it made the Top 5 Epic Fails!  This year…SUCCESS!

Rice Pudding is one of “Grandma’s Recipes” that my husband and I really love.  It’s one of our once a year treats that I make for New Year’s.  After the Rice Pudding Fail of 2013, I determined to make this while Grandma was here so she could see what I was doing wrong.  Mine always seemed to turn out more like a thick (albeit still yummy) soup rather than pudding.

We were fortunate enough to have my in-laws with us for several weeks (on a couple of occasions) this year so even though we didn’t need anymore dessert, we made Rice Pudding.  She was able to determine right away where I was going wrong.  YEA!  Now I can pass the recipe along to you…and give you a head’s up on how to make it perfectly!

For this recipe I’m using Imperial Sugar, from Sugar Land, TX…the oldest extant business in Texas!  It’s been operating continuously at the same location since 1843…over 150 years!  It’s the perfect southern ingredients for the perfect southern dish!

One note…most Rice Pudding recipes start with left over rice and they are good, but this one starts by cooking the rice in half and half, helping to produce the most rich and creamy pudding you’ve ever tasted.  Plan plenty of time to make this recipe and don’t get in a hurry. The end product will be WELL worth your time and patience.

Here’s the Recipe:

• 6 cups half and half (or whole milk)
• 1 cup medium grain rice – uncooked 
• 1/8 tsp salt
• 1 cup Imperial Sugar
• 3 eggs
• 1/4 cup butter or margarine
• 1 tsp vanilla 

*Medium grain rice can be hard to find so long grain can be used

Spoon into individual dishes, sprinkle with cinnamon and top with a generous amount of whipped topping!

Rice Pudding

2014-12-27 14:43:48

Serves 8

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Cook Time

2 hr

Total Time

10 hr

Cook Time

2 hr

Total Time

10 hr

Ingredients

1. 6 cups half and half (or whole milk)
2. 1 cup medium grain rice – uncooked
3. 1/8 tsp salt
4. 1 cup Imperial Sugar
5. 3 eggs
6. 1/4 cup butter or margarine
7. 1 tsp vanilla

Instructions

1. In a 3 qt. sauce pan bring half and half to a boil over medium heat
2. Add rice and salt
3. *Stirring constantly, slowly heat until returns to boil
4. Cover, reduce heat, simmer 40 minutes
5. Stir in Imperial Sugar and set aside
6. Beat eggs on high speed time until thick and lemon colored
7. **Gradually stir about 1/4 of hot rice mixture into eggs
8. When mixed well, add back to hot rice mixture
9. ***Stirring constantly, over low heat, bring mixture back to a boil. Again, be careful not to heat too quickly
10. When mixture has reached a low boil, cook for about 5 minutes. It should thicken
11. Remove from heat and add butter and vanilla
12. Spoon into a 11/2 quart dish and allow to cool
13. Refrigerate at least 8 hrs
14. When ready to serve, spoon into individual dishes, sprinkle with cinnamon and top with a generous amount of whipped topping!

Notes

1. Medium grain rice can be hard to find so long grain can be used
2. *Boiling half and half is going to take some time. Turn heat to medium or med-low. If it heats too quickly a brown film will form on the bottom of pan and be stirred in leaving a scorched taste and unattractive brown clumps in rice.
3. **This is called “tempering” the eggs. Adding eggs to a hot mixture can cause eggs to cook on contact giving you scrambled eggs….NOT good!
4. ***Be sure mixture has reached a low boil before starting cook time, otherwise it will not thicken

By Elaine Carr

O Taste and See https://otasteandseeblog.com/