Anybody have a recipe for rice pudding?

[Lugnut]

I'm looking for one that is thick and creamy rather than runny. It can be baked or done on the stove. I appreciate it. :)

[Bjornsdotter]

1. Here you go...

Rice Pudding (Risgrynspudding)

1 qt milk or combination of milk,whipping cream or half & Half
3 tbs sugar
3/4 cup Long Grain rice .....I use Riceland
2 tsp vanilla
1/2 to 1 stick of butter (it depends how rich you want it)
1-2 cinnamon sticks

Place rice into dutch oven or crock pot; cover rice with water (just enough to cover the rice). Cook until the wter is absorbed...it will take longer in a crock pot for this step.

Add sugar, butter, vanilla,cinnamon and milk. If you cook it in a dutch oven bring close to a boil, take off the stove and wrap in newspapers and blankets...it will take at least 4 hours to cook this way, but it's the old method.

If you cook it in a crook pot cook on low until the pudding resembles cottage cheese...taste to make sure the rice isn't underdone...if it's done immediately remove the rice pudding from the cooking container. Most crock pots will keep cooking after you turn them off and if you do not remove the pudding it will over cook.

This can be served warm or cold...I like it warm.


It is often served with cinnamon on top, or you can whip cream and blend some of the rice puding with it...it makes for a lighter (not as dense) pudding, or the next day you can beat a couple of eggs, add some rice pudding, butter a casserole dish and bake it.

ONE VERY IMPORTANT WORD OF WARNING....never let a child eat the rice pudding until you have tasted it to make sure the rice is done...if the rice is not done and it is eaten, it will expand in the stomach and could casue death in an extreme case. I know this probably hasn't happened in 100 years but old wives tales live on.

Cheers,
Kim :toast:

[Lugnut]

3. Thank you so much

I'm printing it out to try it. I think using a crockpot will be my way to fly. :)

[lakemonster11]

2. I'm afraid I don't know the proportions,

but my mother makes rice pudding from leftover (cooked) white rice by putting it in a saucepan with milk, butter, and sugar, and heating it while stirring until it has the right consistency. I think it's all done to taste, anyway.

I prefer what she always called "dessert rice"---no milk, just butter and sugar. It's not creamy, just rich and sweet.