Tuesday, March 12, 2013

Old Fashioned Rice Pudding

My dear friend Jean gets asked for her Rice Pudding recipe alot!  It is a comfort food from way back.  I will have to ask her the history of how she starting making rice pudding, the origin of her recipe, and maybe get a sample :)

Story coming soon...until then, enjoy!

Rice Pudding

Measure into heavy saucepan~
  • 1 cup rice (not instant)
  • 1/2 cup margarine
  • dash of salt
Cover rice, just barely, with water.  Cover pan, cook slowly until water is gone.  Stir to keep from scorching.  Add 2 quarts of whole milk.  Cook this mixture on low heat, stirring occasionally for about 1 1/2 hours until mixture gets very, very thick.  You will be able to make a path through with a spatula.
Beat together and add slowly to mixture, stirring constantly~
  • 3 eggs
  • 1 1/2 cup sugar
  • 1 1/2 teaspoon real vanilla
Pour in bowl and sprinkle with cinnamon.

Best served warm.

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