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Creamy rice pudding for Zoe

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  • Neta Dec 30, 2004 02:48 PM
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2/3 cup rice
2 cups water
1 quart 1/2 and 1/2
pinch salt

Put above in a medium to large heavy saucepan. Bring mix to a boil then reduce heat to a simmer and cook for 25 minutes. Remove from heat.

Measure
2 egg yolks into a one cup measuring cup. Beat slightly then add enough cream (my preference)canned evaporated milk or whole milk to measure 2/3 cup. Mix well then add to rice while stirring

Add 2/3 cups sugar and one teaspoon vanilla extract. Stir, cool and eat ( Incredible when still warm)

I sprinkle some cinnamon over the top. I have tried cooking with the powdered cinnamon and didn't like the beige hue it gave the pudding. I also tried a cinnamon stick and it broke up into tiny pieces that I didn't like. You can add raisins if you like (I don't) but I would plump them up first and add with eggs and sugar.

I hope you enjoy this. Everyone that I have ever served this too loves it for it's creaminess and they always ask for the recipe.

Happy New Year to you.

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  1. i do a similar version, but without the eggs. i parboil (parboiling creates less of a mess) 1 cup of short-grain rise for 20 minutes, drain and return to the pot with 1/2 cup sugar and 4 cups half-and-half and cook over low heat until the liquid is absorbed and the rice is creamy. add 1 teaspoon vanilla, and stir in as much heavy cream as your cholesterol count will safely allow. you can also let the pudding cool, and fold in whipped cream.

    sometime i add, in no particular order, almond extract, dried cherries (while the mixture is still warm, so they'll plumb), slivered almonds, cocoa nibs and dried orange peel.

    2 Replies
    1. re: lynn

      Your recipe sounds good. Would you mind giving more exact measurements? I need exact measurements the first time I make something and I have never rice pudding before. Thanks

      1. re: lynn

        gosh, i never measure stuff like this, but here goes:

        almond extract between 1/2 and 1 teaspoon
        dried cherries 2-4 tablespoons
        slivered almonds (no skins) 2-4 tablespoons
        cocoa nibs 1-2 tablespoons
        dried orange peel 1/2 teaspoon

        as for the cream, start with 1/4 cup. you don't want it to get too soupy.

      2. Thanks for that great receipe! Will make it for breakfast this week (I'm not the liquid diet for a giant meltdown but have decided to eat one small regular breakfast a week so that I am not all diet shake'd out).

        Happy New Year to you too!