prep 0:30 total 3:00
6 to 8 servings
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.
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.
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