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.
