1 cup Cooked Long Grain Rice ( water polished rice if available )
3/4 cup Sugar
1/3 cup Flour
1/4 teaspoon Salt
2 cups Whole Milk
3 Egg Yolks (beaten)
1/2 teaspoon Vanilla
Place sugar, flour, salt, and milk in sauce pan. Stir on medium low heat until mixture begins to boil. Let boil while stirring constantly for 2 - 3 minutes. Remove from heat and place 1/2 cup of hot mixture into egg yolk and mix well. Pour egg yolk and rice into hot pudding mixture and place back on stove, continue to cook for 2 - 3 minutes. Stir constantly so pudding does not lform lumps and stick to the bottom of pan. Remove from heat, add vanilla and blend well. Chill before serving.
Add your favorite garnish. Fruit, whipped topping or a little cinnamon or freshly grated nutmeg is nice.
I haven’t had rice pudding since I was a kid; it sounds pretty good. I like the idea of adding some fruit and whipped cream on the top, I don’t remember ever having that as a kid.
I had it in elementary school for dessert, and on occasion my Mom would make it. As for the fruit they used dark raisins. When I make rice pudding I prefer golden raisins.
This is my Mom’s recipe:
3 well beaten eggs
1/2 cup sugar
1 cup cooked rice
1 cup raisins
2 cups milk
1/4 teaspoon salt
1 1/2 teaspoons vanllla
dash cinnamon and nutmeg
Mix all ingredients and put in one and one-half quart
casserole in preheated 350 oven until set at edge,
about 45 minutes. Stir gently, cool 30 minutes.
As a child I can remember my nannie putting raisins in her rice pudding then as I got older she’d sneak small amounts of the finest “kool-aid” the State of Kentucy had to offer. Both would come to be missed after her passing and no matter who tried they could never duplicate her’s.
My parents lived during the depression, and from hearing them talk about it I suspect when they put eggs in a dish most likely they were not separated. Both were fortunate to have lived on a farm, so they always had something they raised to eat.