Food > Recipe Directory > Courses/Meal Type > Dessert > Old-Fashioned Rice Pudding
Old-Fashioned Rice Pudding Recipe
Old-Fashioned Rice Pudding
This pudding and the response to it haven't changed much over the years; it's still one of my favorites.
Ingredients
- 1/2 cup (125 mL) uncooked short-grain rice
- 1 cup (250 mL) boiling water
- 1/3 cup (75 mL) granulated sugar
- 1 tsp (5 mL) cornstarch
- 5 cups (1.25 L) milk
- 1/3 cup (75 mL) raisins, optional
- 2 egg yolks, optional
- 1 tsp (5 mL) vanilla
- 1 tbsp (15 mL) ground cinnamon
Preparation
1. Place rice and boiling water in a large saucepan. Bring to a boil. Reduce heat and cook gently, covered, for 8 to 10 minutes, or until rice has absorbed water.
2. Meanwhile, in a small bowl, combine sugar and cornstarch. Whisk in 1 cup (250 mL) milk. Add mixture to rice along with remaining milk. Add raisins if using.
3. Bring pudding to a boil. Partially cover and cook gently for 45 to 60 minutes, stirring occasionally, until very creamy and thick. (If the heat is too low the pudding will take forever to thicken, but if it is too high it will boil over. It is best to stay on the low side, but I promise it will thicken eventually.)
4. Stir in egg yolks if using. Cook gently for 1 minute. Stir in vanilla. Transfer to a serving bowl or individual bowls and dust with cinnamon.
Makes 8 servings.
- Serving(s)
- 8
| Per each of 8 servings: about | |
|---|---|
| Calcium | 30 mg |
| Cholesterol | Trace |
| Calories | 500 |
Source
Excerpted from Bonnie Stern's Essentials of Home Cooking copyright 2003 by Random House Canada. Excerpted, with permission by Random House Canada. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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