Old Fashioned Rice Pudding
Old Fashioned Rice Pudding …old fashioned comfort food at it’s best! This recipe came from Taste of Home, the recipe site that makes it their business to give you fantastic recipes everyday of the year anytime you need them. I belong to their online community where you’ll find fantastic recipes in all of their forums. And let’s not forget about their magazines, I love getting them in the mail!
I did a search on Taste Of Home and came across this recipe for Old Fashioned Rice Pudding. After checking the recipe out and reading the reviews I decided to make it. It didn’t disappoint, it was just what I was looking for. This rice pudding is creamy and delicious. The pudding starts out being cooked on the stove, then poured into a buttered casserole dish, covered with foil and finished in the oven.
Let’s talk about cooking it on the stove first. The milk, long grain rice, sugar and salt are combined in a large sauce pan and cooked over medium to low heat, stirring constantly until it boils. It’s going to take a good 10 minutes for the mixture to come up to a boil. Don’t turn the heat up to speed up the process, there’s a reason it has to come up to a boil slowly. You’ll notice there’s no eggs or flour in the recipe to thicken the pudding. The thickener comes from rice starch, which is produced by cooking the pudding slowly.
After the mixture has boiled, it’s placed in a buttered 1 1/2 qt baking dish and baked. It’s baked covered with foil for 45 minutes, stirring every 15 minutes. Each time I took the foil off to stir I could see that the rice was plumping up and the pudding was getting thicker. At the end of the 45 minutes, my pudding was creamy and the rice tender. I decided to add the raisins and vanilla to the pudding and remove it from the oven. It didn’t need that extra 15 minutes more, it was perfect.
Old Fashioned Rice Pudding is delicious served warm or chilled. I ate some from the refrigerator with a little milk stirred in and it was wonderful! Homemade goodness from our house to yours, ENJOY!
- 3 1/2 cups milk
- 1/2 cup uncooked long grain rice
- 1/3 cup sugar
- 1/2 Teaspoon Salt
- 1/2 cup raisins
- 1 Teaspoon Vanilla
- Ground Cinnamon, optional, for garnish
- 1. Combine the milk, sugar, rice and salt in a large saucepan. Over medium to low heat, cook the mixture while stirring constantly until it starts to boil. Resist the urge to turn the heat up to make it boil faster. It needs to come up to a slow boil.
- 2. After the mixture has come to a boil, pour it into a buttered 1 1/2 quart baking dish. Cover it with foil and place into your pre-heated 325 degree oven. Bake for 45 minutes, stirring every 15 minutes. At the end of 45 minutes, add the raisins and vanilla. Bake another 15 minutes until the rice is tender. Sprinkle with cinnamon, serve warm or chilled.
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