Stove Top Rice Pudding

maureen gorman Recipe

By maureen gorman moeg

This recipe was given to me long ago and it has been passed around for years. All my friends and family love it!! I usually double my ingredients so we can have it again or share .


Recipe Rating:
 51 Ratings
Serves:
6
Prep Time:
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
My daughter-in-law (and Test Kitchen gal), Krissi, is a rice pudding aficionado and she gives this recipe two enthusiastic thumbs-up. If you've never made rice pudding before, this is a great way to start. With classic flavors and a straightforward cooking method, I suspect that you'll quickly become a fan...just like Krissi!

Ingredients

1/2 c
rice uncooked
1 c
salted water
1 qt
milk
1/2 stick
margarine
3
eggs
1/2 c
sugar
1/2 c
raisins
1 tsp
vanilla extract
1 tsp
nutmeg and cinnamon if desired


Directions Step-By-Step

1
Using a large heavy pan bring water to a boil. Sprinkle rice slowly into the boiling water and do not stir. Lower the heat, cover the pan and cook for 7 minutes.
2
Add milk, butter, and stir with fork. Bring rice to a boil and cook over low heat for a 1 hour.
3
Beat eggs,and then add sugar, raisins, and vanilla to the egg mixture. Slowly pour eggs into the rice stirring until it starts to thicken. The pudding will be nice and thick after it has cooled.
4
I have added a few extras to this recipe. I use a mixture of evaporated milk and regular milk combined and a pinch of cinnamon and nutmeg when pudding has cooled! Top with whipped cream if desired.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #rice