Rice Pudding Like Mom Made But With Less Work

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Child of Noah, Mar 24, 2013.

  1. Child of Noah

    Child of Noah Chillin' With My Peeps

    Mar 12, 2013
    Upstate New York
    I love rice pudding! My mom used to make this great custardy warm raisin filled delight. She spent hours with stove tops and water baths and trivets.
    When I would see rice pudding on the menu at a diner, I used to get excited and ordered it.
    Always a disappointment

    A few years ago I asked my mom for the recipe, because sometimes I really crave good rice pudding, and it looks like the only way I was going to get it was make it myself. I read the recipe and stuck it in my recipe box. Stove tops and water baths and trivets and hours? I also seem to recall danger of sealing and explosion and other things I have an aversion to in my kitchen. It sat in my recipe box for years without my eyes ever lighting upon it again.

    Today I noticed that I have a lot of milk. Weird thing about my family, sometimes a quart can go bad without being opened, and sometimes a gallon is gone in two days. We had nearly a full gallon, and it was past the "sell by" date. I will drink it still, but my husband will not touch it. I wanted to use a lot of milk quickly.

    Crock Pot to the rescue!
    1 cup of (uncooked) rice; 1 cup of sugar; 5 cups of past due milk (I used rather generous cups, it may have been more like 6)

    Cook on High for 4 hours. During this time take the dog to the park, because she has been feeling slightly neglected due to all the attention you are giving to the new baby chicks lately.

    In a bowl combine 2 eggs and 1 cup of past due milk - whisk it up really good with a fork, and stir that into the rice-stuff in the Crock Pot.
    Add nutmeg, cinnamon, and raisins - I had a bunch of little single-serve-boxes of raisins I used.

    Cook that for another 30 minutes or so on High, then put it down to Warm. Enjoy!
    This recipe will probably work equally well with non-expired milk. Also for weird people who don't like raisins in their rice pudding. The sugar could easily be cut in half, especially with dried fruits, and this would make a lovely breakfast porridge.
    This is the closest I have come to my mom's rice pudding without any actual work involved. This is super easy and, best of all, very few dirty dishes!
    1 person likes this.
  2. bugglesmommy

    bugglesmommy Chillin' With My Peeps

    Sounds delicious! I'll have to try that!
  3. lorain's fids

    lorain's fids Chillin' With My Peeps

    Jul 9, 2011
    New Jersey
    I LOVE rice pudding! Your Mom's recipe sounds good. Wonder if it could be made in a pressure cooker .What kind of rice did you use? I know different rices turn out different textures of pudding--I haven't made rice pudding in awhile, nobody like it except me....so when I do make it it's up to me to finish the whole batch too--LOL!!!( I always think that they'll join in enjoying a bowl of the rice pudding, but no) , Last time I did make it I used abrio rice ( i think that's how it's spelt).
  4. Child of Noah

    Child of Noah Chillin' With My Peeps

    Mar 12, 2013
    Upstate New York
    I too am the only one in my house who eats rice pudding, which is part of the reason it never seemed worthwhile to make it the old-fashioned labor-intensive way. I used long grain white rice (plain old stuff from a 25 pound bag).
    The way I made it, it comes out a little "lumpy" which is how I like it. Brown rice would be thicker (probably too thick), Basmati would be a lot mushy-smoother if you used the same amount of milk and cook time.

    Arborio is a short grained rice that is usually used in risotto and is a good choice for rice puddings. The short grains would not absorb as much of the liquid, so the pudding would not be as thick as I made mine (which was quite thick) but the grains would be "done" to the correct amount/texture. With the eggs, you still have a good custardy texture rather than a soupy mess with the additional liquid.

    So... adjust according to what you have on hand and how thick you like your pudding. I am glad to be able to share this super easy, few dishes recipe with my fellow rice pudding fans... few though we may be.
  5. bugglesmommy

    bugglesmommy Chillin' With My Peeps

    Wow is there a one person per household rule? LOL. I'm also the only one. ( more for me!)
  6. llandry

    llandry Chillin' With My Peeps

    May 8, 2012
    jersey shore, nj
    I LOVE RICE PUDDING! It's so yummy. I love the idea of making it in my crock pot. Just to clarify, did you really just use one cup of rice with all that liquid? It just seemed like it needs more rice to absorb some of the milk.
  7. Child of Noah

    Child of Noah Chillin' With My Peeps

    Mar 12, 2013
    Upstate New York
    Yes, one cup of long grain white rice and it came out rather thick and lumpy (how I like it). I think the fact that I added the eggs (along with the rice starch and sugar syrup) helped to make all of the liquid more custardy and not runny.
    Last edited: Mar 25, 2013
  8. FlySammyJ

    FlySammyJ Chillin' With My Peeps

    Mar 25, 2013
    Rice pudding is one my favorite things. At my grocery store they sell a paste form of coconut milk - you mix it with so much water to make the milk, you know. I just barely cover the bottom of my saucepan with basmati rice, add several cups of water and bring to a boil, add coconut paste, and then bring down to a simmer for an hour or two, adding some honey and whatever spices/fruit I feel like. Cranberry and ginger are a favorite combo. Coconut milk is so much easier to handle than dairy, what with the scalding and curdling and all.
  9. newfoundland

    newfoundland Chillin' With My Peeps

    Jul 1, 2010
    There was a time, back in the day, when it was possible to buy 'pudding rice', here in UK. My mum made it all the time when were growing up. Hers was a very simple recipe, just enough rice to cover the bottom of a pyrex dish with a couple of tablespoons of sugar. About a pint of milk was added and it was put into a low oven and cooked all day sometimes, along with a beef stew. Periodically she checked that there was enough liquid in it and it didn't get too dry. It developed a handsome golden skin on the surface and when you broke that open it was thick and creamy. Sometimes, she added a few raisins, but either way it was food of the Gods. Can't find 'pudding rice' for love nor money now though.
  10. Dara77

    Dara77 Out Of The Brooder

    May 4, 2012
    This sounds great! I'm trying it right now with brown rice and a bit extra milk. I like it really thick so hope it works out for me!

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