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 Rice Pudding Recipe

 

 
Ingredients:
2 cups of extra long grain rice (preferably the Carolina brand)  
2 cups of hot water
2 cups of sugar
4 cups of warm whole milk
Peel of 2 lemons.
Dash of salt
1 teaspoon of vanilla if desired
3 egg yolks
Cinnamon to decorate.

 
Directions:

 
Have your rice rinsed and soaking in water for about an hour before you begin making the pudding.
In a medium saucepan, place the rice, water, salt and lemon peels.  Stir everything together and bring to a boil.
Cover and reduce heat to a simmer and continue until all the water has been absorbed.

 
Next, add the warm milk to the rice mixture and once again bring everything to a boil. Continually stir the rice and reduce the heat to a high simmer until the rice is cooked.
(Don't overcook it like I did!)

 
Add the sugar and vanilla and continue to stir until you can take your spoon and separate the rice long enough to see the bottom of the pan.  They call it "seeing the road".  Once you see "the road" your next step is to incorporate the egg yolks into the rice mixture using the following steps. (I may have overcooked it here, not sure)

 
Separate your eggs and in a clean bowl, beat the egg yolks really well.  Then you're going to add the rice to this bowl one tablespoon at a time, until the egg is well mixed in.  Now add the egg mixture back into the pan with rice and cook for another 5-20 minutes. (Keep stirring while doing this so the eggs don't scramble)

 
Pour the rice pudding onto large serving dishes and/or individual serving dishes.  Make sure to remove lemon peels before serving (good luck with this)  and decorate with cinnamon.