Monday, December 23, 2013

Mom's Rice Pudding

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My mom makes the best rice pudding I've ever had. It beats any restaurant or store-bought version. She makes this during the holidays (typically Easter, Thanksgiving and Christmas) and it's something my family and I always look forward to. The rice gets incredibly tender, but still has a soft bite to it. The texture is nothing short of creamy and decadent. It's sweet, but not overwhelmingly so. This definitely isn't low-calorie, but it's a wonderful indulgence to treat yourself to this holiday season. 
My mom has a few tips, though. Make sure you don't skimp on the whole's what makes the pudding extra creamy and anything else will make it watery. Also, don't use EXTRA long grain rice. Use regular long grain. If you use extra, the rice gets hard and is unappetizing (she knows from experience). Just stick to these guidelines and you'll be set! If you're in need of a last minute dessert idea that will be sure to "wow" your guests, this is the thing to make. Enjoy!

Printable Recipe


  • 6 cups whole milk (any low-fat milk comes out watery) 
  • 3/4 cup long grain rice 
  • 1 cup heavy or whipping cream 
  • 3/4 cup sugar 
  • 3 egg yolks beaten 
  • 2 tsp vanilla extract 
  • 1/4 tsp salt
  • 1 tsp. cinnamon 
Rinse a large saucepan with cold water (don't dry). 

Pour in milk and bring to a boil. 

Stir in rice and return to boil for 1 minute. Reduce heat and simmer uncovered until rice is tender, about 55 minutes. 

In a small bowl, combine cream, sugar, egg yolks, vanilla and salt. 

When rice is tender, stir in cream mixture and heat until boiling. Pour into a large serving dish, sprinkle with cinnamon and chill at least 4 hours.

Source: My Mom

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