Rice Pudding
By Yankee Magazine|Apr 21 2002|
We think our readers say it best: “This is the old-fashioned rice pudding that I remember as a child. It’s wonderful!”
Yield
6 to 8 servings
Ingredients
4 extra-large eggs
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 quart milk
1 cup cooked rice
1/2 cup raisins (optional)
cinnamon to sprinkle
Instructions
Butter a 9x13x2-inch baking dish. Pour 1/2 inch of water into a shallow pan large enough to hold the prepared baking dish. Heat the oven to 325 degrees F.
In a large mixing bowl beat eggs well. Beat in sugar, salt, vanilla, and milk, then add rice (and raisins). Pour into prepared baking dish and sprinkle the top with cinnamon. Place the filled dish in the larger pan. Water should come about halfway up the outside of the dish; if necessary, add a bit more. Bake until custard is just firm and lightly browned on top, 45 to 60 minutes.
Notes
The Yankee Cook warns: This does not resemble ordinary take-out rice pudding, which is usually a gum and/or carrageenan-thickened vanilla pudding with cooked rice folded in. In Poppy’s version, you get a two-layer effect: silky custard on top, tender rice and raisins underneath.
Old fashioned rice pudding that I remember as a child. It’s wonderful.
Sounds delicious. Would like to make.
This is the recipe I remember my mother making–she got it from an old box of Uncle Ben’s. Thank you – thought I’d lost it forever!!
I’ve been looking for this recipe for so long! This is THE best rice pudding ever. I have not eaten that other type of rice pudding since the first time I made this, about 20 years ago.
I don’t remember there being custard on the top of my mom’s rice pudding. It was rather cake like and we ate it warm with cold milk. How can I amend this recipe so there is no custard formed on the top?