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Fool-proof rice pudding

My attempts haven't been tasty or they are toooo labor intensive (stirring for an hour). What's your method?

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  1. This recipe is easy and delicious. People rave about it. You put 2/3 of a cup of long grain rice into a heavy large saucepan. Don't rinse rice first. Add one quart 1/2 and 1/2 and two cups of cold water. Add 1/2 tsp salt. Bring the rice to a boil then immediately reduce to a slow rolling simmer for 25 minutes. At the end of 25 minutes remove the rice from the heat. Add 2/3 cup of granulated sugar and mix. Put two egg yolks into a measuring cup and beat with a fork. Add either heavy cream or evaporated milk to measure 2/3 a cup. Slowly add the egg mixture to the rice stirring constantly. Add 1 tsp of vanilla. Mix well then pour into serving bowl and sprinkle the top with cinnamon. You can add raisins in the beginning of the cook time. I just don't like them so I omit. This is a very creamy not too sweet rice pudding that truly gives meaning to comfort food. it is best served warm but still delicious out of the fridge.

    1. This recipe seems unbelievable but turns out really delicious.

      Preheat oven to 300 degrees F.

      4 cups whole milk
      1/2 tsp salt
      1/3 C sugar or to taste (If you don't like your rice pudding too sweet start with 1/4 C of sugar)
      1/2 tsp nutmeg if desired
      3 Tbsp rice (not instant or converted, and definitely not rinsed)

      Mix up the ingredients, butter a baking dish, and pour all the ingredients in it. Place in the oven and bake for 3-1/2 hours, stirring every 20 minutes during the first hour to keep the rice from sticking to the bottom of the dish.

      You can also add vanilla, cinnamon, melted chocolate, or raisins to the ingredients if you like.

      2 Replies
      1. re: Euonymous

        3 tbsps of rice to 4 cups of milk, for real? That seems like a really high liquid: rice ratio.

        1. re: anzu

          Yep, but it works. Remember, it cooks for 3-1/2 hours.

      2. The JOC has a recipe-- I think it's called "Rich Rice Pudding"-- that uses a double boiler so it does cook for 1 hr. but you can leave it mostly unattended. YUM

        1. This is the best rice pudding I've ever had, from Martha Stewart. It has to cook a long time on the stovetop, but it's not too difficult to stir occasionally.

          http://www.marthastewart.com/recipe/c...

          1. This is the one I love and use the most..it's a greek recipe from Epicurious..Wonderful tasting and creamy: It's called Raisin Rice Pudding - Sept 1995

            http://www.epicurious.com/recipes/foo... hope this link works..

            2 Replies
            1. re: flipkeat

              I want to make a delicious rice pudding with brown rice. Can I sub the brown for the white in these recipes? I know the two rices cook differently but am unsure as to how it translates to rice pudding.

              1. re: lucyis

                You will probably need more liquid and need to cook longer.I have done it with leftover cooked brown rice and it was yummy.