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 stove top).
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.
{ 5 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.
How did that garden go? We actually tried our hands at a small garden this summer as well… with mixed success. :) I hear ya on the struggle to cook healthy meals too. One simple change you could make would be to switch to cooking with coconut oil rather than vegetable oil it has a ton of health benefits and would make those good ‘ol southern cooking dishes quite a bit more healthy. And by the way I did try whipping up a batch of rice pudding, I must have gotten the inspiration here. :) Yum, Yum
Rice pudding always reminds me of my great-grandmother. My mom sometimes buys the kind that’s already made, but I think I’m going to try making some of the home made stuff. It’s always so much better…
Oh that brings me back to when I was a kid at my grandparents house. We always had homemade rice pudding when we were there. Funny thing I never really liked it much back then, I think it was the texture. Now I love it. I should really give your recipe a try, it’s been awhile since I’ve had it.