Creamy Rice Pudding {Old Fashioned Recipe}
Grandma's Recipe for Old Fashioned Rice Pudding
Yield: 10 -12 servings
Calories: 748cal
Cost: $15
Materials
- 1 cup short-grained or long-grain rice
- 2 cups water
- 4 Tbsp. butter
- 6&1/4 cups 2 % milk - Divided
- 2 egg yolks beaten
- 1&1/2 cups sugar
- 3 Tbsp. cornstarch
- 1 tsp. vanilla
- optional - cinnamon
Instructions
- Boil the rice in water until it thickens - use the package instructions for boiling times and temperatures
- *for my long grain rice, I set the temperature on high until it boiled, turned the temp. down to a simmer, placed the lid on, and cooked for 15 minutes
- Do not drain - if you've cooked the rice down long enough, you shouldn't have water standing. It should be absorbed in the rice and rice will be plumped up
- Add butter and stir until dissolved
- Add 5 cups of the milk to the hot rice mixture - this will help cool the rice
- In a separate bowl, add the other 1 cup of milk to the egg yolks and whisk together
- Pour the milk/egg mixture into the rice
- Bring this mixture to a boil, lower the heat, and simmer without a cover for 30 minutes - stirring occasionally
- In a small bowl, mix cornstarch with 1/4 cup of milk
- Add cornstarch mixture and sugar to the rice mixture - stir over medium/high heat until thick (about 2-3 minutes)
- Add vanilla and stir in
- Suggested - serve with whip cream and a sprinkle of cinnamon - YUM
Notes
Storage:
store covered in a sealed container in the refrigerator for up to 5 days nutrition facts are only an estimateNutrition
Calories: 748cal | Carbohydrates: 146g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 214mg | Potassium: 566mg | Fiber: 1g | Sugar: 128g | Vitamin A: 567IU | Vitamin C: 1mg | Calcium: 447mg | Iron: 1mg