Rice Pudding
Rice pudding is a great recipe to make. Have you ever wondered, or had people ask you “where does rice pudding come from or where was it invented”? Well, If I were to guess I’d say India, which not only has an ancient rice culture, but also an ancient sugar culture.
It use to be strange to me growing up, and I am not sure why people call this a dessert but assume it because the name of the dish states it is a pudding.
Yep!, I use to find that strange when I was growing up, but I guess I have come to just take it in my stride now.
What is Interesting About Rice Pudding?
Yes, rice pudding is delicious and nourishing, but it’s also medicinal. Good for people with upset stomachs. The Ancient Asian and Middle Eastern people knew that, as did the Romans and Medieval Europeans, for whom rice was well known as a curative.
How to store leftover rice pudding?
Storing leftover rice pudding can be tricky, but we’re here to help! First of all, make sure to cool it down before storing it in the refrigerator. Then, place it in a container with a tight-fitting lid and make sure the pudding is fully covered.
Finally, when you’re ready to enjoy your rice pudding again, simply heat it up and serve! With our recipes and tips, anyone interested in learning to cook can master this old family favorite!
Rice Pudding
Equipment
- 1 medium or large saucepan with a lid
- 1 wooden spoon or large serving spoon
- 1 casserole dish
Ingredients
- ½ cup uncooked rice I usse longrain rice
- 1 cup water
Pudding
- 2 large eggs
- ½ cup sugar
- ½ cup raisins
- 2½ cup cold milk
- 1¼ tsp vanilla
- ¼ tsp salt
- ciknnamon
- whipped cream
Instructions
- Heat the rice and water to a boil in a medium to a large saucepan, stirring once or twice. Then turn the heat down to low, and cover with the lid and simmer the rice for about 15 minutes. (Remember not to lift the lid during this time). All the water should be absorbed when this time is up.
- Beat the eggs in a casserole dish. Now stir in the sugar, raisins, milk, vanilla, salt, and hot rice.
- Sprinkle the top with cinnamon. (I use a healthy amount since my family loves cinnamon.
- Bake in a preheated 325F oven for about 45 minutes. Do not cover. Be sure to stir the rice mixture every 15 minutes. (Do not overbake the rice or it will curdle).
- The top of the pudding will be wet and not set. Stir the pudding well, and allow to stand for 15 minutes. This is when the liquid will be absorbed, and make the pudding creamy.
Notes
Nutrition
All About the Presentation
When presenting your dish of rice pudding, do all you can to make it as attractive as possible. Sprinkle with additional cinnamon, and/or sprinkle around a few extra raisins. Make it pretty folks.