Stove Top Rice Pudding


maureen gorman Recipe

By maureen gorman moeg


Rating:
Serves:
6
Prep:
15 Min
Cook:
1 Hr
Method:
Slow-Cooker/Crock Pot
Comments:

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 .

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


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370 Comments

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Bennie Shaw mamabennie
Aug 15, 2015
I gave this recipe a 5-star rating.
user
Bennie Shaw mamabennie
Aug 15, 2015
I should have added that I made the recipe as written and it work perfectly. One hour over low heat. I didn't temper the eggs because it had sugar and raisins, just added slowly to rice mixture. Try as Maureen posted then make your changes.. I give it 5 stars.
user
Bennie Shaw mamabennie
Aug 15, 2015
Maureen, I made this pudding for dinner and it was very tasty. My hubby said it was a keeper and he usually does not comment one way or the other. I couldn't eat the raisins because I'm having "the procedure" on Monday morning. Can hardly wait to begin my drink tomorrow. Ugh!
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Amy Dudik amydudik
Aug 13, 2015
I doubled recipe and it didn't thicken was I supposed to cook it for a certain amount of time after adding the eggs?
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wendy katz wendyrona
Aug 12, 2015
Sorry more questions ,also when you add the egg mixture have you taken the pan off the heat or do you leave it on and take it off as soon as it thickens some, then put it in fridge?Thanks