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Rice Pudding - Page 2

post #31 of 46

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!



post #32 of 46

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...


food is like love...it should be entered into with abandon or not at all        Harriet Van Horne


food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #33 of 46

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!

post #34 of 46

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. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.


"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

post #35 of 46

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!

post #36 of 46

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.  




post #37 of 46

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.

post #38 of 46

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.



They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #39 of 46

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!



post #40 of 46

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.



post #41 of 46

For me there are 2 main issues, the rice and the liquid. Althought there are variants made with just milk, I favour my mum's recipe which uses water initially - which I believe its a pretty usual recipe..

Ratio is: 1 part rice, 2 parts water, 1 part sugar, 7 to 8 parts milk + 1 cinammon stick, 2 lemon peels, vanilla extract


Recipe: Arroz Doce (Portuguese name :) )



350gr grams short grain rice (a cheap one will do, but for refinement use arborio).

700ml water

350gr sugar (preferer golden caster, but white sugar is also good, can be also replace 1/3 sugar with honey)

1 cinammon stick

1tsp vanilla extract

2 lemon peels (not 2 lemon's peels!! :) )

2.5L milk (full fat for silkiness, can also be replaced with soy milk for a vegan recipe.)

3 eggs (skip for a vegan rice pudding)

Ground cinammon



4 litre pan for pudding (steel pan)

3 litre pan to have the milk in (non-stick pan)

My normal size ladel is 100ml - for info.

Run of the mill wooden spoon



. Cook the rice in 2 parts water, bring to the boil, until water is nearly all absorbed (high heat)

constant boil (stirring so it doesn't stick at botton of pan)  so its not fully cooked at this stage

. Put the milk on the second pan and keep it high, so when its required its warm and ready.

. Add all sugar, cinamon, vanilla, lemon peels

(reduce heat a little, medium to medium high)

. Add milk

adding it 2 - 5 ladels at a time until each is absorbed.

towards the end, take 2 ladels of pudding out, zap it with a hand mixer and then mix back throughly for extra silkiness (well worth doing)

continue frequent stirring, especially near the end where its most prone to sticking.


. Turn hob off

. Add 3 mixed eggs (if normal recipe, but can be skipped altogether) and mix throughly


. Put in dessert containers to serve (2 ladels each) if you have enough of them (will need around 12), or in a larger flat container (pyrex or plastic container), and fill to about 4 cm high (so you can portion from later whilst keeping a good shape)


. Sprinkle a good amount of cinammon.

. Can be served warm or cold.



The vegan version comes out really well too.

The replacements white sugar + normal short grain rice comes out 1/2 price of caster sugar + arborio rice.


For me never went wrong, lots of compliments and hope this works for you.

post #42 of 46

Just to add, if you're doing it for the masses, you can even use broken rice its half the price than than normal rice.

The broken rice nutritionally speaking is virtually equal, just doesn't look as good as long grain.

However, results in a more starchy outcome and thats what we want to achieve with short grain rice.


So rice you have 3 options: arborio for extra statement (and expense), normal short grain, or broken rice. Experiment with the 3 to see what you think.

The texture results should be equivalent.

post #43 of 46
Thread Starter 

Ah this thread pops up again.  Good thing that I finally perfected my basic rice pudding recipe. 



  • ¾ cups of Carolina rice or white basmati rice
  • 5-6 cups whole milk
  • 3 Tbsp vanilla sugar (or use plain sugar and add vanilla extract)
  • 1 cinnamon stick or cardamom(optional)
  • 1 egg, beaten



  1. Put all the ingredients except the egg in a pot and simmer very slowly on low heat for 45 minutes, stir occasionally. 
  2. Add more milk if necessary to get a very creamy consistency. 
  3. Turn off the heat and temper the egg with the hot mixture.  Add all the egg in.
  4. Pour into molds or large serving bowl and sprinkle with cinnamon.  Put plastic wrap directly on the surface of the pudding and allow it to cool before storing in the fridge.

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

post #44 of 46

All that needs is the Honey sauce that Gus made at the International in Greek Town.  I make it for special occasions and put it on yogurt like he served it.  Man I miss that place, but I learned a lot about cooking and eating and working and living from those guys.

post #45 of 46
Thread Starter 

Do tell us about the honeysauce.

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

post #46 of 46

It's honey and simple syrup with cinnamon and a hint of clove.  It's quite good the syrup makes it thin and lets it flow around the yogurt.  Plain Fage with lemon zest, strawberry slices and this syrup is a favorite desert. 

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