This is my second month participating in the Secret Recipe Club and I’m having such a blast. What an awesome opportunity for me to gain exposure to other food blogs, their authors, and the plethora of recipes specific to each site. Reveal day is exciting. Today I finally get to showcase the secret recipe I’ve chosen to cook from my March food blog assignment: Comfy Cusine. With any blog, I like to acquaint myself with the author. I was so thrilled to learn that Patti’s blog, Comfy Cuisine, features recipes that have been taken from her family and friends as well as her own cookbook collection. She values authentic, generational recipes – the same foundation upon which My Judy the Foodie was born. In fact, Patti even pays tribute to her mother on her blog too! I immediately felt a virtual bond.
The challenge for me was picking just one recipe to cook. Comfy Cusine features a such a wide range of dishes and each recipe is accompanied by very thorough instructions with equally engaging food photos. From fish baked in foil (one of Mom’s celebrated recipes that I’m will cook soon) to Brussels sprouts (my fave!) to sauerkraut (I have never liked but, Patti’s pictures did convince me to earmark the recipe), I didn’t know what to chose. Then, I found a recipe for Mom’s Old-Fashioned Rice Pudding and new I had found the right dish.
Ironically, my mom has not one rice pudding dish in her expansive archives. However, I do have so many fond memories of eating rice pudding as a child. And, it wasn’t from anything homemade. We didn’t go out to eat much as a family but when we did we’d often go to Maria’s, a local Italian restaurant in Baltimore. Aside from featuring amazing Italian dishes, I was always ordered their homemade rice pudding for dessert. It was the best treat, boasting a perfect creamy rice blend, served warm with a generous sprinkling of cinnamon on top. I loved it.
So, you can imagine my sheer delight discovering Mom’s Old-Fashioned Rice Pudding on Patti’s site. Patti openly explains to her readers that her mother used to love her mother’s rice pudding but, was very frustrated that the recipe was never written down. I can relate to the frustration. Most of my mom’s recipes are either faded beyond recognition or represent her scribbled incomplete version of the dishes revered by all– so many missing pieces that need to be filled in by me through trial and error.
I was ready create my own homemade rice pudding memories for my kids, in my own kitchen with Mom’s Old-Fashioned Rice Pudding.
For something that tastes so decadent and creamy, it’s hard to believe how easy Rice Pudding is to make. Using staple ingredients that can be found in any stocked pantry and refrigerator, you don’t need any culinary skills to whip up the best batch of pudding. Honestly, this recipe only requires stirring the rice on the stove top with boiled milk and eggs and sugar!
In just 45 minutes you can create the best, most deliciously creamy rice pudding. Served warm or cold, either way, you’ll have a winner.
Hot rice pudding fresh off the stove
I’ll definitely be visiting Comfy Cuisine often for more creative, tasty recipes. You should too.
Enjoy.
Mom’s Old Fashioned Rice Pudding
Ingredients:
- 1-1/2 quarts milk (6 cups)
- 1/2 cup rice
- 1/2 cup sugar
- 2 eggs
- 1 Tbsp. vanilla
- Cinnamon
Instructions:
- In a medium saucepan, combine rice, milk and sugar and bring to a light boil, stirring often (I added a pinch of salt).
- Simmer for 45 minutes, or until rice is tender, stirring occasionally.
- Beat 2 eggs with an additional 1/2 cup milk and stir into mixture. Cook for 3 minutes, stirring constantly until thickened.
- Add vanilla.
- Cool and sprinkle with cinnamon.
Notes: I added in a 2/3 cup of golden raisins to the pudding mixture 2 minutes before it was removed from the stove top. I also used generous portions of cinnamon. My kids were divided, one preferred the pudding cold and the other enjoyed it heated.
Thank you Shari for a lovely write up! I’m so happy you choose and can enjoy one of my favorites!!
Patti » so happy to have been connected with you!
Hi. I am so happy to find this. My Mamaw made this for me all the time. It was never wrote down and I could never find/or get it right. She passed away with cancer in 2001 and was 70 years old and the pudding she cooked was her mom’s recipe so it was very old. I can not wait to try this and see if it this is the same. I know she used Nutmeg thou?>? My question is what kind of rice do you use or is the best?
Thank you again for this post.
Thank you 🙂
Crystal » so happy you found this recipe. I used regular short grained white rice for this and it was super tasty. Can’t wait to hear how it turns out!
I’ve always wanted to make rice pudding – yours looks great!
Nice writing style. I look forward to reading more in the future.
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This looks delicious! I loved rice pudding growing up, but have never attempted to make it myself! I will have to give this recipe a try! Thank you so much! 🙂
mmmm…I haven’t had rice pudding is so long!!! You definitely have me craving a big bowl right now!!!
Jocelyn @ BruCrew Life » it’s amazing. i promise you’ll love… hot or cold!
Love rice pudding, I think it’s the ultimate comfort food. Have you made chia pudding? For me it brings back those tapioca/rice pudding memories. Look at you with the secret recipe club XO.
love chia seed pudding. first time I tasted it was a couple weeks ago from Organic Avenue!
I LOVE rice pudding! This looks extra creamy and delicious.
YUM! I love SRC, it’s such a fun way to meet people and discover delicious new sites!
ooh, this looks just lovely! i love rice pudding but have yet to try making it. will have to give it a try soon!
I just added this to my menu in a couple of weeks. Love gluten free desserts! Thanks!
That version looks perfectly creamy and delicious.
I LOVE rice pudding, but I’ve never found a decently easy recipe that I like. I will definitely try this one.
Your pudding turned out so creamy looking, I’d love to have a bowl right now. Looking forward to trying it soon.
What a wonderful story 🙂 That’s my favorite thing about food – how we connect through it.
I’ve saved this recipe and will make it next time we need some dessert. My English BF is excited about that. Apparently rice pudding is all the rage in the UK.
Happy SRC reveal day (belated) from a group D member!
Simple & delicious ! Gotta try this soon !
My dad makes fantastic rice pudding. He never wrote down a recipe either so i have been trying to recreate it myself. I am going to give him an assignment to make it and send me the recipe.
I love rice pudding!
I just love Rice Pudding, this is a great recipe. Thank you so much for sharing with Full Plate Thursday and come back soon!
Miz Helen
These look so good. I love rice pudding. I just found your blog its great. Come check out my blog at http://www.thedailysmash101.blogspot.com
Have a Great Day 🙂
I found you at Sweets for a Saturday and fell in love with your rice pudding. My daughter is taking chef training at a local trade school, and she has been talking about making rice pudding. Maybe, just maybe I can show her up…..
Angie Walker » show her up with this!!! And, tell me how it tasted. it’s just too easy to pass up
Mmmmm, rice pudding sounds like such good comfort food right now. I love that picture with the cinnamon stick in the pudding. Yum! We just launched the all new seasonalpotluck.com and I’d love if you would check it out. April is peas month, so if you have any recipes featuring peas – link up with us! We’d love to have you.
Thanks for sharing this delicious recipe! We loved having you link up to our Strut Your Stuff Saturday! We hope you’ll be back. -The Sisters
wonderful recipe but what did i do wrong…looked good until I added the vanilla then it crudled. Help!
I don’t know. Was the milk good?!!
I love rice pudding!!!
Should step #1 have add rice too?
Thats my mom’s reciepe to a T — make it all the time – and she would be 99 if she was alive –
No way the ratio is 6 cups of milk to 1/2 cup of rice. Must be a typo. I think it should be 1 1/2 cups of rice.
anita – this recipe was taken directly from Comfy Cuisine: http://www.comfycook.com/2011/09/moms-old-fashioned-rice-pudding.html check out the original…..it states the same. I’ve made it and it tastes great!
This recipe is delicious. Both creamy and tasty. The half cup of rice ratio to milk is NOT wrong. It creates a perfect custard to rice ratio when finished. Plenty of each. Only problem I had was it did not thicken in 3 min. Took 15 for it to get it to coat a spoon and it was not as thick as the picture showed right off the stove top. But I treated it like you do tapioca pudding let it cool for 20 min and then refrigerated it. Once cold it was then perfectly thick and perfect. I wonder if that is based on what rice one uses. I only mention it so that if you have the same issue dont throw it out it will thicken as it cools and will be perfect. Thank you for a fantastic recipe I will be using often.
Cinnamon Flowers » interesting and thanks for the update. Did you use Arborio rice for the dish? I’m guessing the type of rice will affect the thickening time. I will try this again and circle back with you!
I used medium grain Calrose rice. What rice do you recommend?
I made the rice pudding and a 1/2 cup of rice is not enough.
Use a full cup of rice. I boiled another 1/2 cup and added it
to the finished pudding, otherwise it’s more like custard
pudding, not rice pudding. I also substituted light cream
instead of milk when mixing the eggs.
But overall, a very delicious rice pudding.
This is a wonderful recipe! So tasty and easy to make. I confess that sometimes I make it even easier. When we get Chinese take-out food, we often save some of our rice, with this pudding in mind. I use between two and three cups of that rice, which means I do not even have to wait for the rice to cook!
Donna Davis » thanks for the short cut tip!
Donna Davis » great idea about the rice!!! No need to confess, these are great tips!
This sounds delicious, classip british pudding. Thanks for sharing.
Simon
plasterer bristol » let me know how it tastes!
I love the recipes thank you
Okay I just made this recipe, now the rice ratio is correct as with my rice a 1/4 uncooked rice will makes 3/4 cup cooked rice.
Now with that said if you use a 1/2 cup uncooked rice it should make 1 1/2 cup cooked rice, so it is a 2 parts custard to a 1 part rice recipe, which is why it is called creamy rice pudding!
I did make some changes, i added a 1/2 tsp nutmeg and 1/2 tsp cinnamon and 1/4 cup more sugar, as i like mine sweet, and then at the end when i added the vanilla, i also added 1 tsp butter.
I tasted it when warm and it was WOW, but it is in the fridge now because i prefer mine cold!
Sorry that was 1 tbsp butter!