Hot rice pudding on a Sunday evening became a tradition when all of my children were at home.
We could polish off a pan of the steamy rice pudding in minutes. I believe it is the flavors of cinnamon, nutmeg and vanilla that puts this on the top of our “comfort foods” list.
I delete the addition of raisins because the boys used to always ask me to “leave the flies out”. As you wish.
This is a quick and simple recipe using left over rice and cooked on the stove top.
You will need: 2 cups milk, 2/3 cup cream (can use evaporated milk), 1/2 cup sugar, 1 tablespoon cornstarch, 1/4 teaspoon salt, 2 cups cooked cold rice, 2 eggs, 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1 teaspoon vanilla.
In a medium size sauce pan, add the sugar and cornstarch.
Add salt.
Stir the ingredients together.
Add 2 cups cold milk.
and 2/3 cup cold cream.
Whisk together. Cook over medium heat until the milk begins to steam and bubble a bit around the edges of the pan.
Add the cooked rice.
You can use any kind of left over rice. I have used, long grain, Calrose, Jasmine, Basmati and even short grain brown rice (which I love). What ever you have. I did find that the Jasmine rice didn’t hold up as well in the pudding once it had been refrigerated, but was great when eaten immediately after cooking. My favorite is Calrose…don’t know why…it just is.
Stir over medium heat until the mixture begins to come to a light boil.
Whisk the egg yolks in a medium bowl.
I’m using a 4 cup measuring cup.
Whisk until well blended. We are now going to temper the eggs so they don’t cook when added to the milk/rice mixture.
To temper the eggs (which means to basically warm them), slowly ladle in the hot milk rice mixture into the eggs.
Whisk constantly while pouring in the hot mixture.
Whisk is about 1/2 of the hot milk/rice mixture into the eggs one spoonful or ladle full at a time. Don’t stop whisking.
Now slowly pour the egg mixture back into the pan with the other half of the milk and rice.
Cook over low heat stirring constantly.
At this point I trade the whisk for a wooden spoon. The whisk makes the pudding a little foamy for my liking. I want my pudding to be creamy. Continue to cook over low heat stirring constantly.
This is important: DO NOT allow to pudding to boil at this point. Continue to cook and stir over low heat until the mixture begins to thicken. DO NOT BOIL. If you do bring this to a boil, the eggs curdle a bit and the pudding will no longer be creamy.
If you want to add raisins, you can do that right now. Add 1/2 cup raisins that have been soaking in hot water and drained. Go head add the flies if you like them. I do.
Remove from heat and stir in the ground cinnamon. I think I have a little more than 1/8 of a teaspoon.
That measurement is merely a suggestion. I like cinnamon so I like a bit more.
Add nutmeg. I love fresh grated nutmeg…always, but use what you have. Just DON’T omit the nutmeg.
Deleting the nutmeg would offend the rice pudding and ME.
Add the vanilla.
Stir to blend the spices and vanilla.
My preference is to EAT NOW! I think this rice pudding is best right the second the vanilla has been stirred into the pudding. If you like your rice pudding cold, you can refrigerate it but it will become thicker and not as creamy. You should be able to whip this pudding up in about 15 minutes or so.
Quick simple and warming.
When my boys (ages 25 & 29) take their first spoonful, they always respond with a mmmmmmm. There is nothing else to say.
All I have to do is yell “Hot rice pudding” and everyone gathers to the kitchen. With the exception of the husband that never reads this blog…he’s not a fan. Pshh, you would just think after 31 years of marriage that I could convert him. He has come a long way in his food tastes, but slowly. Very slowly. Love him regardless.
Rice Pudding
2 cups milk
2/3 cup cream or evaporated milk
2 cups cold rice
1/2 cup sugar
1/4 teaspoon salt
1 tablespoon cornstarch
2 eggs, beaten
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
In a medium size sauce pan add cornstarch, sugar, and salt. Whisk in cold milk and cream. Cook over medium heat until mixture begins to boil. Add the rice. Cook stirring constantly. When mixture begins to boil, slowly add hot mixture to the beaten eggs. Only add one spoonful at a time. Add half of the rice/milk mixture to the beaten eggs, whisking constantly. Slowly return the egg mixture back into the remaining rice/milk mixture. Turn heat to low and continue cooking, without boiling, until thick and creamy.
Remove pan from the heat and add cinnamon, nutmeg and vanilla. Stir until combined. Serve warm or cold. Makes 8 – 1/2 cup servings.
Additions: If you would like to add raisins, pour boiling water over 1/2 cup raisin, just enough to cover. Let set about 10 minutes to plump. Drain the raisins and add them to the rice pudding before adding the spices and vanilla.
Rice Pudding. Hot or cold, with or without the “flies”. You choose.
This looks delightful! Wish I could it some right now! Instead, I'm laying in bed sick :/
Your blog is great–keep it up! It's one of my favorites!!!
I'm sorry you're sick Vanessa. Get feeling better soon. I'll bring
you some right now.
This looks really good! I grew up with rice pudding. We call it "Milchreis" (milk rice) in Germany; and I love it! Thanks for sharing this. It inspired me to make this again. Thank you!!!
You are so welcome. Thank you for the buttermilk recipe. I really enjoy
your blog. I can't wait to try some of your recipes.
yum!
Not sure what it is, your wonderful words describing the warm pudding or your gorgeous pictures, but I could't resist this recipe! Came across your post on Tastespotting and I pinned the recipe immeditaely, can't wait to make this! And glad to be your newest follower 🙂
totally delicious
Thank you, Jess, so much for such kind words. I hope you enjoy the rice pudding. I'm so glad you found me.
The ingredients list at the very top (under the photo of the ingredients) says 1/4 CUP of salt. I don't use salt at all, normally, so I don't know appropriate amounts, but that seemed a bit excessive until I read the ingredients list at the bottom and it said 1/4 TSP of salt. That's much more believable!
Thank you so much for doing my proof reading. That should be 1/4 teaspoon of salt. I have corrected the amount. What would I do with out such great followers.
I love the little cups that you have! Where did you find these?
The little cups are actually used for canning. They come with glass lids, rubber rings and metal clips. They are so cute I can hardly stand it.
They are made by "Wreck". Crate and Barrel carries several different styles. I did a web search and found them here: http://www.heathceramics.com/go/heath/homeware/store/index.cfm?catID=53 Amazon also has several styles. They would make cute gifts filled with jam, jelly or curd, etc. I just can't get myself to give them away.
You can also buy them directly from the Wreck company—-they are adddictive
http://weckjars.com/
You can also by them directly from Weck—- http://weckjars.com/ — I LOVE my Weck jars. (Oh, yes—-it's Weck, not Wreck)
Thank you for the correction. I terrible at proof reading. I'll make the change. Thanks
I just made this with Bailey's instead of cream, added a tiny bit more egg and cornstarch, and it's AMAZING!
Way to kick it up a knotch.
You list all of the ingredients except for the eggs. It looks like 2 eggs….but are you using the whole egg or just the yolks?
I am so sorry. That has been corrected. Yes, two eggs beaten. Thank you for bringing that to my attention.
I just made this last night– and oh boy! It was divine. Thank you for teaching us how to temper eggs. It makes a HUGE difference. No more egg chunks in my rice pudding EVER again!
Hooray Sarah! I'm so glad you tried the rice pudding. I really appreciate success stores. Way to go.
I'm about to make this as soon as I print the recipe and go downstairs to the kitchen…had to tell you I made a loat of cranberry bread and wow was it wonderful and so, so easy. We loved it and I plan to make another loaf this afternoon for a friend. Also, made the muesli and we had it for breakfact this morning…also yummy. Thank you so much for being such a wonderful lover of food and sharing everything with us!
Blessings,
I'm so glad you found my site and have tried some of the recipes. I just sent a jar of this rice pudding with my daughter who is back off to college. I hope your family enjoys it as much as we do. Thanks for your kind comments.
Hi Anon, I had some issues moderating comments and accidentally deleted your question. Yes you may substitute whole milk. I used to use 2/3 canned milk and one day I didn't have canned milk, but I had cream. I loved how creamy it made the pudding. You can use whatever milk you have. I hope you love it. Thanks for commenting.
Thank you so much for this lovely recipe! I made this the other day and topped it with poached plums, and it turned out splendidly. It was so easy and everyone in the house went crazy over it. Thank you again!
Now that just sounds divine. What a great idea. Thanks for sharing your inspiration.
I was going to make rice pudding tonight for the first time in…well, forever! But, your recipe looks so much better than the very simple one I had. I'm going with yours. Thank you! (P.S. I'm adding the flies, but golden flies.)
Thank you, Janet! It is wonderful! Used 2-1/2 cups of half-n-half, as well as some "golden flies", and it turned out GREAT!
I'm sure you pudding was just amazing with the 1/2 & 1/2. Golden flies are such a great addition. thanks for sharing.
Have you used buttermilk in rice pudding? I have some left over that I need to use.
I have never tried buttermilk. It depends on if you like a sour taste. I use leftover buttermilk in baking or pancakes.