Creamy Rice Pudding

Unlike my cinnamon raisin custardy baked rice pudding, this rice pudding is smooth and creamy. Without any extras it is also rather bland in the most pleasant vanilla sort of way, making it a good choice for the sick as well as a delicious simple dessert. This recipe is from my mother's friend Ann, who used to make it frequently as a treat for my father who loved it.

1 quart milk (I use whole)

1/2 cup rice (I use regular long grain white rice)

1/2 cup sugar

Combine milk, rice and sugar in a large pot. Cover and let simmer for 35 minutes, stirring occasionally to prevent sticking.

 2 egg yolks 

2 cups half and half or cream

Whisk together yolks and half and half and slowly pour into rice mixture. Cook uncovered for an additional 20 minutes, stirring frequently. Stir in a spoonful of vanilla. Let cool slightly and ladle into pudding dishes. I usually make a double recipe which yields approximately 14 small servings. Serve warm or chilled.

Comments

[Kristyn]

Mmmm...
This is similar to the rice pudding I usually make for Christmas breakfast. My kids are not as fond of the baked variety, though I like it better and find it less labor intensive. For Christmas we put fresh whipped cream and a shake of cinnamon on top. My husband loves it, too.

[Gae]

Dear Kimberly,
I have had a recipe for creamed rice shape that I have lost. It is from the Commensence cookery book (this is the lost book) It is similar to yours but doesn't have the eggs or cream and my children love it. Even after years of making it I am unsure of the exact quantities
I don't suppose you have a recipe for this you can share.
I adore you header for this blog.
And it is always a pleasure visiting you.
God Bless

[Jessica]

Thank you for sharing this recipe Kimberlee! We made it this past week (using just 2% milk since that was all we had) and it turned out so yummy. I'm sure we will be making it again soon. God bless!