In honor of Mother’s Day, I’m sharing my mom’s famous rice pudding recipe with all of you. She’s pretty much known for her rice pudding, ambrosia and lady finger cherry cheesecake, and the presence of all three of these recipes is requested at every family gathering. We all have our favorites, but my personal favorite is her rice pudding.
This recipe really is so rich and creamy, the flavor sweet, but not too sweet and the rice is cooked to the perfect tenderness. A sprinkle of cinnamon is all you need to finish the dish.
So from my family to yours…Happy Mother’s Day!
- 1 quart whole milk
- 1/4 teaspooon salt
- 1/2 cup long grain rice (not instant)
- 1 cup evaporated milk , divided
- 2 eggs , slightly beaten
- 1/2 cup sugar
- 1 teaspoon vanilla
- Cinnamon for garnish
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In heavy saucepan cook milk and salt over medium heat until warm. Stir in rice and continue cooking over medium heat until mixture comes to a boil. Reduce heat and simmer gently for 20 minutes, stirring occasionally. Add 1/4 cup evaporated milk and simmer 2 minutes, stirring frequently.
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Combine eggs, sugar, vanilla, and remaining 3/4 cup evaporated milk in bowl. Stir about 1/2 cup of the hot rice mixture into the egg mixture. Then, stir the egg mixture into the rice mixture in the saucepan and cook over low heat until mixture thickens slightly, stirring frequently. The mixture should come just to a boil. Remove from heat immediately. Do not continue to boil or the mixture will curdle.
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Pour into bowl and stir occasionally until cool. Cover and refrigerate until ready to serve. Sprinkle with cinnamon before serving.
Grandma Geri with some of the grandkids 🙂
Grandma Geri with her brothers and Aunt Sue. And there’s the famous rice pudding!
Love it! Best rice pudding ever!