Rice Pudding

Every Christmas growing up my mom made rice pudding. To be honest, as a kid I didn’t really like it. I would eat it every year though in honor of the tradition. When I eat it now, however, I wonder how I never liked it!!! It’s the most delicious, wonderful, creamy dish ever.

This recipe is great because it’s not too sweet and not too thick, and just plain perfect. It’s white, creamy, and fluffy all at once. It’s my grandma’s recipe, did she make it up? I don’t know. I doesn’t matter either, it’s her recipe and always will be! I love how recipes can survive generations, sustain traditions, and connect new memories with old ones. That is what this recipe does for me.

Rice Pudding

by: Grandma F.

  •  1 gallon whole milk
  • 1 cup butter
  • 1 cup sugar
  • 6 medium eggs
  • 2 teaspoons vanilla
  • 1 3/4 cups rice

Bring milk and butter to a boil on medium heat, stirring often with a wire whisk to keep from burning. This will take time so BE PATIENT. Let it stay at a rolling boil for one minute. Remove from heat. Add rice and stir once to even it out and so it doesn’t stick to the bottom. Turn to low heat and cook uncovered until rice in done (20 minutes). Take off heat.

In a separate bowl, beat eggs, sugar and vanilla. Add to rice mixture. Let cool. When room temperature, pour into another bowl and cover with plastic wrap. Finish cooling in the fridge. Sprinkle with cinnamon before serving. Serve cold.

***Since this makes a huge batch, I quartered the recipe the other day and it turned out great. These were the measurements I used***

  • 4 cups milk
  • 1/4 cup butter
  • 1/4 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • heaping 1/2 cup of rice

Follow directions as above.