Rice Pudding

December 29, 2014Danita
Blog post

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 

Rice Pudding

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

Rice Pudding
In a 3 qt. sauce pan bring half and half to a boil over medium heat
Add rice and salt
Stirring constantly, slowly heat until returns to boil
*This 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.
Rice Pudding
Cover, reduce heat to low and simmer 40 minutes
Rice Pudding
Stir in Imperial Sugar and set aside
Rice Pudding
Beat eggs on high speed until thick and lemon colored
Rice Pudding
Gradually stir about 1/4 of hot rice mixture into eggs
When mixed well, add eggs and rice mixture back to pot
*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!
Rice Pudding
Stirring constantly, over low heat, bring mixture back to a boil.  Again, be careful not to heat too quickly
When mixture has reached a low boil, cook for about 5 minutes.  It should thicken
*This is where I made my mistake…I didn’t bring the mixture to a boil before I started my timer for 5 minutes.  That should give you a clue that it will take a while to bring this back to a boil*
Remove from heat and stir in butter and vanilla
Rice Pudding
Spoon into a 11/2 quart dish and allow to cool
*Covering and refrigerating before it cools enough will cause condensation to form on the lid (or wrap) and drain back into the rice
 
Cover with lid or plastic wrap and refrigerate at least 8 hrs
*I love the pudding warm, so I always have a dish (or two) before refrigerating*
Rice Pudding
When ready to serve…

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

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

 

7 Comments

  • Effie

    August 20, 2018 at 3:29 PM

    When do you add butter and vanilla?

    1. Danita

      August 20, 2018 at 3:33 PM

      I see I put it in the step by step instructions but somehow managed to leave it out of the printable version. Thanks for bringing it to my attention.
      They both go in at the end. After the mixture has cooked on low for 5 minutes, while stirring constantly, remove from heat and add the butter and vanilla.

    2. Effie

      August 20, 2018 at 3:35 PM

      Nevermind I saw it was written at the top.

  • Kaelynn

    June 12, 2018 at 3:18 PM

    Do we stir 1/4 cup of the hot rice into the eggs? Or 1/4 of the whole pot?

    1. Danita

      June 14, 2018 at 7:30 PM

      Good question, Kaelynn. Stir in about 1/4 of the pot of hot rice into the eggs. Adding hot things to eggs gradually will keep the eggs from turning into scrambled eggs….yuck!

  • Wendy Hampton

    February 28, 2018 at 1:04 PM

    ABSOLUTELY PERFECT! With your help I have finally made the rice pudding of my dreams. I cannot wait to share it with friends. Thanks so much for sharing this wonderful recipe with tips!

    1. Danita

      March 5, 2018 at 8:04 AM

      Thank you for stopping by to let me know! Glad I could help.

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