Saturday, September 8, 2012

Rice Pudding

I get CRAVINGS for this rice pudding. It's so simple, nothing fancy or exotic. But it feels like such a treat when I get to eat it, which is usually just at a bakery in my little Greek home town in Florida, until now! My parents gave me my gradparents' recipe book and I was beyond excited to find the rice pudding recipe in it. I usually eat it cold but it's FANTASTIC warm as well. And the cinnamon sprinkled on top is a must! Just to give you an indication of how addictive this rice pudding is - my boyfriend almost ate the whole batch before I got a chance to photograph it! I had to restrict his rice pudding intake, which he was not happy about :P We all have to make sacrifices haha but now I can share the recipe with everyone! Enjoy!




Rice Pudding
Makes 5 cups of pudding
Total Time: 1 hour 40 minutes

Ingredients
1/2 gallon whole milk
1 cup sugar
1 cup rice
2 eggs
1 Tbsp vanilla extract
Cinnamon for sprinkling

1. Stir milk and sugar in a large pot over medium heat. When milk comes to a boil, add rice and reduce heat to medium low. 

2. Let mixture boil uncovered for an hour and 20 minutes, stirring lightly (trying not to scrape the bottom) every few minutes.

3. Turn the heat off and let cool for 10 minutes. Mix eggs and vanilla and slowly pour into the rice mixture while stirring quickly. *warning – eggs are only cooked by the residual heat in the rice mixture. Turn the heat to low and cook for another 5-10 minutes if cooking the eggs longer is desired. Sprinkle with cinnamon, chill and serve cold (or eat warm!) and enjoy!



WOW a whole 1/2 gallon of milk seemed like a ton to me, but I was surprised at how much it reduced. It needs to be a pudding after all, not just cooked rice. Stir a half gallon of whole milk with a whopping cup of sugar in a large pot over medium heat!

When the milk comes to a boil add the rice and reduce the heat to medium low. Stir every few minutes for an hour and 20 minutes, being careful not to scrape the bottom. The bottom gets a little toastier than you might like haha.

The milk reduces quite nicely! It will thicken up well. Just keep stirring! 

Turn the heat off on the rice mixture and let cool for 10 minutes. Whisk together 2 eggs and a tablespoon of vanilla.

Slowly poor in the egg mixture and stir vigorously so you don't just end up with scrambled eggs. The eggs will cook a little from the heat but to be honest, I don't know if it's hot enough for them to completely cook! This doesn't bother me, but if it bothers you, turn the heat back on to low and cook for another 5 - 10 minutes.

Let cool (or not!) and sprinkle with cinnamon. You get all of the wonderful sweetness and that little extra something from the cinnamon. And the creaminess is just divine. Mmm. I wish we weren't fresh out because I want more now! 


6 comments:

  1. mmm this looks SO delicious!! and i was totally gonna write about our first night of fall tradition + forgot! i'll have to add it in. SO continuing in wisco-- we like our spiked apple cider:)

    ReplyDelete
  2. MMmmm spiked apple cider. I can't wait for it to get cold!

    ReplyDelete
  3. i love rice pudding cooked w egg. gives it a more richer more custardy flavor my recipe blog

    ReplyDelete
    Replies
    1. The custardy, creamy element is my favorite part!

      Delete
  4. This made me smile because my mom used to make this when I was a child :)

    ReplyDelete
    Replies
    1. My Papou used to make this for me when I was little :) Fond memories!

      Delete

Related Posts Plugin for WordPress, Blogger...
Follow @JoceysKitchen