I remember my Mom telling me about her mother's rice pudding. She used to bake it in the oven and it was one of my mom's favorites. She could never remember how she made it, and unfortunately, it was never written down. If any of you know of a good recipe for a baked rice pudding, please let me know! I've seen a few recipes popping up lately in blogosphere and this has been on my list, of what seems like, my never-ending "things I want to make next". My neighbor stopped by the other day and gave me several of her recipes, which I will be posting, and her Mom's Rice Pudding was included. My eyes lit up! This is very easy to make and it is so creamy and delicious!
- 1-1/2 quarts milk (6 cups) plus 1/2 cup
- 1/2 cup rice
- 1/2 cup sugar
- 2 eggs
- 1 Tbsp. vanilla
In a medium saucepan, combine milk, rice and sugar and bring to a light boil, stirring often (I added a pinch of salt). Simmer for 45 minutes, or until rice is tender stirring occasionally. Beat 2 eggs with an additional 1/2 cup milk and stir into mixture. Cook for 3 minutes, stirring constantly until thickened. Add vanilla. Cool and sprinkle with cinnamon.
~In Memory of Faye Silvio from her daughter, Angela
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Patti, this is comfort food at its best, and a beautiful tribute to your friend's mom. Similar to the type of rice pudding I grew up with. xo,ReplyDelete
Sounds great Patti, I love rice pudding! I hope you find the one you're looking for:@)ReplyDelete
What lovely heartfelt post Patti, there is nothing like a good memory that includes such a fabulous recipe as this one.. nice tribute!ReplyDelete
One bite of this and I think any problem would go away in an instant. Thanks for linking it up to Sweets for a Saturday.ReplyDelete
Patti, this is a really sweet post. I know that rice pudding is southern comfort food at its best. Thanks for sharing this recipe with us.ReplyDelete
I have been disappointed by so many recipes for rice pudding. None ever strikes the right balance of rice to custard. This sounds wonderful, so I'm bookmarking it to try. I look forward to other recipes for this favorite.ReplyDelete
This looks so creamy and comforting. It is one of those desserts that brings back memories. Thanks for sharing on Sweet Indulgences Sunday.ReplyDelete
Oh, how i love rice pudding!!!!! You even managed to take a great photo of it.ReplyDelete
Rice pudding is SOO good, it is nice to see it getting back into fashion through the food blogs. Great tribute post. It is exactly the kind of thing I look for with Vintage Recipe Thursday. I hope you'll link it this coming Thursday. :-)ReplyDelete
This really looks super creamy and delicious. This is my first visit to your blog, so I've taken some extra time to browse through your earlier entries. I'm so glad I did that. You've created a great spot for your readers to visit and I really enjoyed the time I spent here. I'll definitely be back.I hope you have a great day. Blessings...MaryReplyDelete
This does sound really yummy. I've never made rice pudding--my husband claims not to like it, but I think maybe he's never had a homemade version! I'll have to try this recipe.ReplyDelete
Thanks for linking, Patti. :-)ReplyDelete
I am on my way to the kitchen to prepare this wonderful treat. I just love Rice pudding and this recipe looks delicious! Thank you so much for sharing with Full Plate Thursday and hope you are having a great week!ReplyDelete
Come Back Soon,
So is that 6 1/2 cups of milk then?ReplyDelete
Yes! I'm going to include it in the ingredients to make it a bit clearer! Enjoy!Delete
The best tasting I've made so far, but, the eggs cooked when I added them, I tempered them somewhat before adding them to the hot pudding, but, they cooked anyway.Any suggestions?ReplyDelete
The only suggestion I can make is to turn the heat down before slowly adding your egg and milk mixture. Thanks for commenting!
Hi. I jut found your recipe, and it looks yummy! But I think it needs more than just the 1/2 cup rice listed in the ingredients? That seems like too little for 6 cups milk? Can you please confirm how much rice is needed? I'd really like to try this recipe!ReplyDelete
The amount is correct - only 1/2 cup. Don't forget that it will double when cooked. That is why this recipe is sooo creamy. Enjoy!