Grandma's Rice Pudding Recipe

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Grandma's Rice Pudding

Sharry Murawski

By
@cavalierluvr

This was my dad's favorite. It's not the thick dry kind served in restraunts. This is creamy with a nice Meringue topping! It's wonderful served warm...but just as tasty served cold!


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Rating:

Serves:

2 quart dish

Ingredients

1/2 c
rice
3 c
water
4 c
milk, divided
1 c
sugar, divided
1/2 tsp
salt
3 Tbsp
cornstarch
4
eggs, separated
1 tsp
vanilla

Directions Step-By-Step

1
Cook rice in 3 cups water until tender...about 20 minutes. Drain and rinse under cold water. Set aside.
2
In a 3 quart pot, add 3 1/2 cups milk. Dissolve the cornstarch in remaining 1/2 cup milk and add to pot. Add sugar and salt. Cook over medium heat stirring constantly until thickened. Add rice. Whisk 4 egg yolks and temper with some of the cooked milk mixture. Add eggs to pot and cook for about 2 minutes more. Add vanilla. Pour into 2 quart casserole dish.
3
Beat 4 egg whites until stiff. Beat in remaining 1/2 cup sugar. Spread over top of hot pudding, sealing the edges. Bake in a preheated 350 degree oven for about 5-10 minutes until egg whites are nicely browned.

About this Recipe

Course/Dish: Puddings