Vanilla pudding and a maraschino cherry on top makes this a special dessert.
In a very large copper-bottomed pot, combine:
In a very large copper-bottomed pot, combine:
- 6 cups homogenized (whole) milk
- 1/2 cup white granulated sugar
- 1 cup white rice
Place pot on stove (not on the hottest burner.)
Stir often, bring to boil.
Reduce heat to medium-low or low (low on my gas cooktop)
When mixture stops bubbling, cover pot, simmer on low 30 minutes.
Watch the pot--when left alone on low on my stove, the covered pudding mixture boils over.
Remove pot lid, simmer 30 minutes more.
Take off heat and set aside.
In a separate bowl, beat:
- 1 cup homogenized milk
- 2 large eggs
- 1 tsp. vanilla
- Optional: 2 tsp cinnamon
Blend egg mixture into hot rice mixture.
Stir in:
- 1/4 to 1/2 cup raisins
Pour into large bowl and allow to cool, stirring occasionally so a crust doesn't form on the surface of the pudding, then refrigerate.
Whisk together, then thicken in fridge:
- 1/4 cup Vanilla Pudding Mix sprinkled over
- 1 cup milk.
Mix together:
- 1 Tbsp sugar
- 1 tsp cinnamon
Before serving, spoon a dollop of topping over rice pudding in bowls and sprinkle with sugar/cinnamon mixture.
Top each bowl with a
- maraschino cherry
My Version
I use whatever milk I have on hand, (1, 2 or 3%).
I like more raisins in my rice pudding so I use less sugar.
I add the egg, milk and raisin mixture half-way through the cooking time instead of at the end.
I did this by accident once and I thought the pudding was creamier and the raisins plumper and juicier.
I like the vanilla pudding on top, but have only done that a couple times.
This makes half the amount of the Fran's recipe but you're going to wish you made more, so use a large pot and make double the recipe.
In a medium pot, combine:
- 3 cups homogenized OR 2% milk
- 1/4 cup white granulated sugar
- 1/2 cup white rice
Stir often, bring to a boil, reduce heat to low, cover pot.
Simmer, covered, 30 minutes.
While rice is cooking, beat together:
- 1 large egg
- 1/2 cup milk
- 1/2 tsp vanilla
- 1 tsp. cinnamon
Remove pot lid, stir in egg mixture.
Stir in 1/2 to 1 cup raisins.
Simmer uncovered, stirring frequently, for another 17-30 minutes, until rice is soft and pudding is thick and creamy.
Stir in more cinnamon if you like, to taste.
Refrigerate until serving.
