Cooking From Memory ~ A Recipe Journal

Rice Pudding

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Ingredients ~

  • 4 cups ½ & ½ or whole milk
  • 1 cup rice
  • ¼  cup sugar
  • ½ teaspoon salt
  • 2 large eggs, beaten*
  • 1 teaspoon vanilla
  • 1 package Knox gelatin softened
  • ½ cup water
  • 1 pint whipping cream
  • ½ cup sugar
  • Nutmeg, cinnamon, raisins, coconut, mint, etc. for garnish

Method ~

 In a double boiler or a heavy saucepan, combine milk, rice, sugar and salt.  Cook until the rice is done, about 20 – 25 minutes, being careful not to let the milk scorch on the bottom of the saucepan.  Let cool slightly. Beat the 2 large eggs, then add a little of the warm rice to the eggs to neutralize the temperature.  Then quickly stir the eggs back into the rice along with 1 teaspoon vanilla. Bring to room temperature. Dissolve the gelatin in ½ cup water and add to the rice. Whip ½ pint whipping cream with ½ cup sugar and fold into the rice. Transfer to a serving bowl.  Cover and chill.  Garnish with nutmeg, raisins, coconut, etc.

*This recipe can also be made without eggs.

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