Creamy Rice Puddin'

1 qt. milk
1 cup water
1/2 cup plus 1 tbsp. short grain rice
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs, beaten with the sugar
1 tbsp. (heaping) flour
1/2 cup raisins (optional)
4 tbsp. butter or margarine

Directions:

In a 3 qt. saucepot, add the milk, water and rice. Cook on medium low until rice is completely tender. Take out 1 cup and pour into the egg, sugar, flour mixture to temper the hot ingredients. Add this to the rice mixture. Add the vanilla and bring to a low boil for about 1 to 2 minutes. Add the margarine or butter. Pour into a 2 qt. casserole. sprinkle with cinnamon. Or, you can pour into individual dessert dishes. Let cool about 1 hour before placing in refrigerator to finish cooling and setting.

Comments from Charlotte Hendershot :

Found this recipe many years ago and I use it consistently. In my humble opinion it has proven to be the best rice pudding I have tried.

User Reviews:

I HAVE TRIED SO MANY RECIPES FOR RICE PUDDIN..THIS ONE IS THE TOPS..MY GRANDMOTHER USED TO MAKE RICE PUDDIN, AND SHE HAS PASSED, AND NOBODY HAS HAD THE RECIPE, I MADE THIS AND NEEDLESS TO SAY, IT IS THE PERFECT RECIPE..I HAVE EMAILED IT TO EVERYONE IN MY FAMILY AND THEY HAVE ALL MADE THIS AND IS SOOO HAPPY...THANKS SO MUCH!!!!

submitted by dawnyy55 on November 01, 2003

I've search high and low for a creamy rice pudding recipe that did not say "Add pudding mix." This recipe is wonderful, easy, and only requires a little time. Wonderful results!

Submitted by Amy Kay on December 02, 2003

Was looking for a great recipe for rice pudding and tried this one.I was amazed how great it turned out. I am a rice pudding lover, and to tell you the truth it was the best one I have ever made.
Everybody loved it,even when it was still warm,delicious !!!!!

Submitted by Robert Prybyzerski on December 02, 2003

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