slow cooking rice pudding with a twist
(1 RATING)
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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prep time
5 Min
cook time
1 Hr 15 Min
method
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yield
AT LEAST 20
Ingredients
- cup 2 cups long grain rice w/pinch of salt
- gallon 1 gallon of whole milk
- cup 1-1/2 cups sugar
- large 4 large eggs
- tablespoon 1 tblsp butter
- teaspoon 1 tsp vanilla extract
- tablespoon 1 tsp almond extract
- pint 1/2 pint of vanilla ice cream
- dash cinnamon, ground
How To Make slow cooking rice pudding with a twist
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Step 1IN 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.
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Step 2IN 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.
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Step 3POUR MIXTURE INTO A LARGE,DEEP THROW-A-WAY PAN (1/2 CHAFING DISH SIZE); SPRINKLE WITH CINNAMON AND YOU ARE GOOD TO GO
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Step 4JUST 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
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