It’s been forever and a day that I enjoyed homemade rice pudding. It’s a memory from when I was about 7 years old, my grandmother and I would make both rice pudding and egg custard.
This evening, one of my daughters made dinner. It included rice – of which she made a lot. Way more rice than we needed for dinner. Spur of the minute I decided to make rice pudding with some of the leftover rice.
I search several different recipes and sort of combined what I thought I wanted. I ate mine while it was still hot, so it was still a bit soupy (like in the photo) but ooh was it yummmy! Here’s how I made mine.. remember some recipes are just a guide – and apparently this is one of them. Don’t be afraid to change it up a bit if your ingredients don’t quite fit.
I used:
3 1/2 cups of milk
2 cups of rice plus a spoonful more
1/2 cup of white sugar
1/4 cup of brown sugar
pinch of salt
1 TBS butter
1 egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
I know others like raisins in their rice pudding so if you have some handy, throw some in. I didn’t have any and prefer mine without anyway.
I poured the milk into the pan my daughter had used for the rice along with my semi-measured amount of rice. I turned it on about medium (that’s about 4 on my stovetop).
While it was heating I cracked and egg and whisked it up with a fork, added my vanilla.
As the milk and rice was warming up, I measured both sugars and tossed those into the pan along with the pinch of salt. When it came to a slight boil, I turned it down to low/simmer. Stirring often.
I thought I was going to heat everything and then put into the oven on 350 to bake for half and hour, but I was too impatient so I just put in the rest of the ingredients – the egg, vanilla, cinnamon, butter and let cook on the stove about 15-20 minutes. Stirring very often to prevent scalding.
It thickened up a lot as it cooked, but after it cooled was when it really got thicker. I ate a bowl hot and put the rest in the fridge.
There were so many different rice pudding recipes, I’m just adding to the masses. I thought I share anyway since I really didn’t have a specific recipe and just muddled this one together. It is sweet, but I like it sweet.
{ 2 comments… read them below or add one }
That’s the best way to cook in my opinion – just experiment. Has anyone written a cookbook called the impatient cook? If not that would be my kind of cookbook, although I’d probably just use it as a guide and do my own thing anyway. :) I haven’t had rice pudding in ages – thanks for the tasty treat.
Oh yeah, that sounds like it would be my kind of cook book too, lol. One I could just throw together ingredients and come out tasty. I don’t like a lot of cookbooks out there.. they cook things I’d never even bother with.. waste of my time, money – even for the book. I’m a very simplistic cook, with a lean towards southern cooking. Won’t find much in the way of healthy foods here most days – terrible, I know. I think we’re going to grow a garden this summer and plan to do a lot of canning too… that will help.