Slow Cooking Rice Pudding With A Twist Recipe

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slow cooking rice pudding with a twist

Barbara Calabrise

By
@GIANGI

THIS WAS GIVEN TO ME BY ONE OF MY FAVORITE COUSINS WHO LOVED TO COOK. SHE, IN TURN, GOT IT FROM AN ELDERLY ITALIAN MAN WHO WAS A COOK. HENCE, THE FOLLOWING RECIPE WITH ONE ADDITION OF MY OWN. I WORKED IN A RESTAURANT FOR YEARS AND THIS WAS JUST THE RIGHT TOUCH. HOPE YOU ENJOY. YOU CAN CUT DOWN THE RECIPE SINCE THIS IS FOR A LARGE GATHERING. MY FAMILY AND I USE IT FOR EVERY SPECIAL OCCASION.


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Comments:

Serves:

AT LEAST 20

Prep:

5 Min

Cook:

1 Hr 15 Min

Ingredients

c
2 cups long grain rice w/pinch of salt
gal
1 gallon of whole milk
c
1-1/2 cups sugar
large
4 large eggs
Tbsp
1 tblsp butter
tsp
1 tsp vanilla extract
Tbsp
1 tsp almond extract
pt
1/2 pint of vanilla ice cream
dash(es)
cinnamon, ground

Directions Step-By-Step

1
IN A LARGE, HEAVY SAUCE POT, PUT 2 CUPS OF RICE, ADD 3 QUARTS OF THE MILK AND A PINCH OF SALT. STIR, PUT FLAME ON MEDIUM AND COOK FOR ABOUT 40 MINUTES. YOU MUST CONTINUALLY STIR THE MIXTURE UNTIL IT STARTS TO THICKEN AND APPEARS CREAMY.
2
IN A BLENDER, ADD THE REMAINING QUART OF MILK, THE 4 EGGS, SUGAR AND EXTRACTS. BLEND THOROUGHLY AND SLOWLY ADD TO THE RICE MIXTURE. AGAIN, CONTINUE STIRRING (ABOUT 20 MINUTES MORE) UNTIL IT IS THICK AND CREAMY ONCE AGAIN. AS IT BEGINS TO COOL DOWN, ADD THE VANILLA ICE CREAM TO THE POT. LET IT MELT AND THEN JUST STIR ONCE.
3
POUR MIXTURE INTO A LARGE,DEEP THROW-A-WAY PAN (1/2 CHAFING DISH SIZE); SPRINKLE WITH CINNAMON AND YOU ARE GOOD TO GO
4
JUST A LITTLE NOTE, YOU CAN CUT THIS IN 1/2 AND IT CUTS DOWN THE TIME AND THE RESULTS ARE PERFECT. YOU CAN EVEN REDUCE THE RICE AND SUGAR, IF YOU DESIRE, AND USE ANY ICE CREAM YOU PREFER. HAPPY EATING

About this Recipe

Course/Dish: Puddings
Other Tag: For Kids