This recipe reminds me of my dear Great Aunt Catherine. She made rice pudding every time we went to visit. She would come out of the kitchen with a huge bowl of happiness! This tastes just like her recipe.
Mix all the ingredients together in a nice sized pot on the stove. While stirring occasionally, cook on medium to low heat until it thickens enough to stand a spoon up in about 25 to 30 minutes. You need to keep an eye on it, but it’s totally worth it. Add a bit of cinnamon if you like on the top before serving; I prefer mine plain. Let it cool just a bit. Rice pudding is best if served a bit warm right after you make it.
It’s the ultimate comfort food. The perfect “stuck in the house in the snow in front of the fire” snack.
Enjoy!
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The final taste of this recipe was fantastic, however, it took about an hour and a half to boil down the milk to a pudding-like texture. I kept it at medium-high heat and stirred constantly so it wouldn’t stick.
I have looked at other recipes online, and almost all of them have egg in them. I am wondering if that would have made a difference in thickening it up faster.
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yummytummies on 12.30.2010
this is the perfect rice pudding recipe! I’m not a big fan of the eggy rice puddings, this one is perfectly sweet and perfectly textured.
kathyingreendale on 4.13.2010
My 6th grade son needed to make a recipe for his social studies class (they are studying Ancient Greece). The recipe he brought home was way too complicated. Yours fit the bill! So easy and tasty too! I’m looking forward to making it again for my family.