My neighbor in Longwood, Florida (back in 1982) made this rice pudding for my family when I had my daughter and it was the best I had ever tasted. All I remember is that her name was Pat. I have made her recipe ever since, and the rest of my family also does. It is stove top only, which is so easy. It makes it very creamy and smooth.
Rice Pudding
Stove top Rice Pudding recipe
Equipment
- 1 6-8 qt stockpot something you would make a large batch of soup or chili in
- 1 9×13 glass dish
- 1 large pyrex measuring cup 4 cups or larger of a size
Ingredients
- 1.5 c white rice
- 2 eggs
- 1 c sugar
- 12 oz evaporated milk 1 can
- 8.5 c milk 10 cups total of liquid with evaporated milk and regular milk
- 1 tsp vanilla
- 1 Tbsp cinnamon or more to coat the top
Instructions
- Pour the can of evaporated milk into a large pyrex measuring cup – 4 cups or larger. Add milk to it until you get to 10 cups of liquid. Pour the milks into the stockpot. You want a total of 10 cups liquid – evaporated milk plus regular milk. It can be whole milk or 2% milk. It takes longer for 2% to thicken, but it works.
- Add the sugar and rice to the stockpot
- Beat the eggs a little. Add to the sugar, rice and milks in the stockpot.
- Boil over medium heat until thick. Watch that it doesn't boil over, adjust the temperature so it doesn't. Stir the mixture very frequently, constantly when it is starting to thicken. Its thick enough when the rice starts to float on the top of the mixture
- Pour into a 9×13 pan.
- Add vanilla and stir.
- Sprinkle cinnamon on top of mixture. Chill and serve.