Rice Pudding - Page 2

Best Rice Pudding I've Ever Eaten, anywhere in the world is my mother's recipe from the '60's... credited to Senator Stuart Symington  of Missouri, but eaten often by young and old in our home for 2 generations.  Try this on your hubby, and feel free to add pumpkin to it before baking, that sounds like it would be a fabulous addition!  This is so easy and delicious, promise you'll love it!  I have a family of 8 and always dbl or triple recipe.

Here's single recipe: Custard Rice Pudding

2 eggs

1/2 c sugar

1/4 tsp. salt

2 c. milk, scalded (just to boiling pt.)

1/2 tsp. vanilla

2 c cooked rice 

1/2 c seedless raising (optional)

Heat oven to 350.

Beat eggs, sugar, salt slightly to mix.  Stir in scalded milk.  Add vanilla.  Add rice and raisins.  Pour into 1 qt. baking dish (I use deep souffle).  Sprinkle with cinnamon and/or nutmeg.

Set rice pudding pan in shallow pan of water 1" deep (custard bake style).  Bake 45-55 min, till very nearly set in center.

Add another egg and 1/2c more milk if you want more custard.  More sugar  for extra sweet.

Hope you enjoy it, great for breakfast the next day!

just an observation on a lot of these recipes..the ones that call for eggs and vanilla sound to me like creme anglaise meets rice, which i guess it is.. not bad, i happen to ADORE creme anglaise in any form...as i said, just an observation...

joey

The last place I worked at had an awesome rice pudding. I made it...a lot. I will give you the method as the recipe I have is for mass quantity:

first of all we used risotto rice. I believe it was arborio.

-So bring sugar, cinnamon stick, 1 vanilla bean split and scraped, orange zest and milk up to a gentle simmer.

-Add the rice and whisk so it doesn't clump

-Simmer for 45 mins whisking ever now and again to ensure the sugar doesn't stick and burn and the rice doesn't start to clump.

-ice bath it stirring every so often until completely cooled

-whip together equal parts sour cream and 35% cream until they hold peaks and gently fold into the rice mixture and refrigerate

As I mentioned it was DAMN good.  I would have a steady procession of cooks tasting it until I put it in the fridge.

Good luck!

I kinda think the recipe Chevy2 gave us is sorta like the "Mother Recipe" of rice puddings (minus the raisins). I think that's the recipe they had on the Arc. Anyway, I think you can go anywhere you want with that recipe; flavors, fruits, additives, finishings, whatever. It's rather pure and simple. Also, it's easy enough for anyone to follow and make. 

This is another recipe that uses eggs, but only the yolks. The professionals around here may know this, it's called "riz condé" in french. I haven't made it this way myself, but I'm certainly going to. I translated this from a dutch magazine as it is, so sorry, it's all in metric.

Riz Condé

Ingredients for 4 people; 100gram rice/ 1liter full fat milk/ 150gram sugar/ pinch of salt/ 1 vanillapod/ 50 gram butter/ liaison (=2 eggyolks whisked into 100ml cream)/ apricot or passion fruit coulis/ apricots in syrup/ whipped cream

Rince the rice. Cook milk with the sugar and vanilla. Add rice and a pinch of salt and the butter. Bring to a simmer while stirring. Cover and let cook for around 30 minutes. Add liaison, let cool. Serve with apricot or passionfruit coulis, halved apricots in syrup and whipped cream.

The recipe doesn't say to take the rice from the fire when adding the liaison, I certainly would do that!

Wow, Chris, your pictures look great!

I'm looking for a recipe for *baked* rice pudding.   My aunt used to make it and when it came out of the oven, it had this wonderful carmelized sugar topping on it - everyone's favorite part.   Would you just make regular rice pudding and put it in the oven?

I sympathize with your lack of patience, Koukouvagia.  I suffer from that too/  I wind up going away and doing other stuff, and I burn the rice as often as not.   :(   Sometimes I get lucky and it just browns a little next to the pan, and that part is actually kind of good.  

DD

Thanks IndyGal! I haven't made baked rice pudding myself. Using whipped cream and put it in the oven is not such a good idea. The whipped cream will melt instantly in the oven.

Have you read the nice recipe for baked rice pudding, just a few posts earlier from Chevy2; sounds precisely what you're looking for. I'm going to try that one out too.

Indygal: Ironically, most early recipes (let me amend that for BDL who's becomming a precision nazi in his old agae---most early recipes in the English speaking world) call for baking the pudding. I don't mean just in the 18th century, either. The rice pudding I grew up on in the 1950s was baked.

So, you should be able to find recipes contemporaneous to your aunt's time. If not, let me know and I'll type up some for you.

My family recipe for rice pudding (always baked) was what I used for nearly 25 years, and then I read this even simpler recipe from one of my Delia Smith books - and I've used it ever since!

http://www.deliaonline.com/recipes/type-of-dish/sweet/old-fashioned-rice-pudding.html

Thanks Chris and KY.Heriloomer

I'll try the one by Chevy 2 first, if not, I have all my mother's cookbooks.  Surely there will be one in there.   That crusty part on top is really memorable.

Donna