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Rice pudding recipe?

ritachick22 said:
Here's the recipe I use:

http://allrecipes.com/recipe/creamy-rice-pudding/detail.aspx

You need to temper the egg before adding it, and I use only 1/4 cup sugar.

When we order Chinese I order an extra container of rice then leave it in the fridge for a couple days, it dries out a little and soaks up the milk & thickens better.
Click to expand...

Funny, I made this rice pudding recipe last week and it was delicious. Although I used more sugar too. Rice pudding. YUM!
 
I made the recipe posted and it was yummy. I used fat free milk and it was light, but no complaints by family. I'll be making more of this for sure.

:happy2:
 
I have a recipe I inherited from my mother that is baked in a 13" x 9" inch pan in the oven. When you cut it up, it's actually solid and you can hold it in your hands to eat it. Will look for it and post when I find it.
 
I loved the Jewel rice pudding but it was replaced a few years ago with another recipe that I don't care for. In efforts to find the recipe for the previous one, I went on the Jewel website and found one similar to the old one. I believe its called. Creamiest Rice Pudding. I can look it up if someone wants it. I made some tonight. I cant wait to have some tomorrow. I love it.
 
ritachick22 said:
Here's the recipe I use:

http://allrecipes.com/recipe/creamy-rice-pudding/detail.aspx

You need to temper the egg before adding it, and I use only 1/4 cup sugar.

When we order Chinese I order an extra container of rice then leave it in the fridge for a couple days, it dries out a little and soaks up the milk & thickens better.
Click to expand...

We used to own a restaurant while I was growing up, a greek diner. Our cook Louie would throw everyone out of the kitchen when he made rice pudding because it was his secret recipe.

Wetried to spy but always got caught and would get the business end of the "cutali" greek for big **** spoon!

Anyhoo he would always dust his pudding with cinnamon, so that's what I do with mine....it's what I'm used to!
 
SunshineMama said:
How about this recipe for egg flan? It looks super easy, and uses 2 cups of milk. I've not made this recipe, but I have had the custard recipe from the same website, and it is soooo good! Try this website: http://anyrecipe.net/dessert/recipes/eggflan.html

Here is the one for the custard cream: http://anyrecipe.net/dessert/recipes/custard.html It takes a little more time, but oh, so good!! Be careful, you'll eat the custard straight out of the bowl! It is SO addicting!!
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Never even considered flan to use up the free milk from cats, I suppose it's because my uncle's recipe( the best imho) uses sweetened condensed milk. It's one of those things that once you grow up with it one way, no others can compare. Maybe I'll try the custard cream with some berries !
 
FrugalSandy said:
I have a recipe I inherited from my mother that is baked in a 13" x 9" inch pan in the oven. When you cut it up, it's actually solid and you can hold it in your hands to eat it. Will look for it and post when I find it.
Click to expand...

I found the recipe!

RICE PUDDING

1 cup uncooked rice
1 cup sugar
2 tablespoons butter or margarine
4 cups milk
4 eggs
1/4 teaspoon cinnamon

Soak rice in 2 cups of milk for 2 hours. Add remaining milk to rice and cook over low heat 20 - 30 minutes or until tender. Set aside to cool. Butter pan. Work butter until soft, then work in sugar thoroughly. Beat eggs until frothy, add sugar mixture and rice. Flavor with cinnamon. Pour into pan and bake in 350 degrees for 45 minutes. Serve warm or cold. Serves 6 - 8.

I hope you enjoy her recipe!
 
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