Grandma Helens Rice Pudding Recipes

GRANDMA'S OLD-FASHIONED RICE PUDDING

Steps:

• Make grandma proud with this classic recipe for rice pudding. Creamy, satisfying and not too sweet, it has all the qualities you'd expect from a traditional rice pudding. Step 1
• Prepare rice according to package directions. Step 2
• Combine rice, 1 cup of evaporated milk, sugar and salt in a medium saucepan over medium-low heat. Cook, stirring frequently, until thick and creamy, about 20 minutes. Step 3
• Meanwhile, place raisins in a small bowl. Add enough boiling water to cover raisins. Let stand for 15 minutes. Beat egg with remaining milk in a separate bowl. Step 4
• Gradually pour egg mixture into hot rice mixture, stirring constantly. Remove from heat. Stir in vanilla. Drain raisins and fold into pudding. Step 5
• Serve pudding warm or chilled, sprinkled with cinnamon, if using.

GRANDMA'S RICE PUDDING

Steps:

• Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

GRANDMA'S RICE PUDDING

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20. Add 2% milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes longer. Serve sprinkled with cinnamon.

GREAT GRANDMA'S RICE PUDDING

Steps:

• scald milk (not boiled)
• remove from heat and add the butter and sugar.
• cool. Slowly stir into the beaten eggs and add remaining ingredients.
• pour into a buttered casserole dish; set in pan of hot water
• Put pan with casserole dish inside of it inside the oven and bake at 350 for about 45 mins until the custard is firm.

GRANDMA DOLORES'S RICE PUDDING

Steps:

• Put rice and milk in a 3 quart saucepan bring to just a boil, stirring constantly and watching the pot like a hawk so it doesn't burn or boil over.
• As soon as it just starts to boil, lower the heat enough to maintain a gentle simmer without burning the milk, and simmer for about 30 minutes or until the rice is very soft, keep stirring, so the rice does not stick to the bottom.
• Once the rice is soft, slowly stir in the sugar, vanilla, and nutmeg; it will still seem quite wet (this will thicken more upon cooling).
• A test for doneness is to stick a wooden spoon into the custard and then see if it coats the back, swipe your finger down the coating and see if the line remains;it is ready then.
• Ladle out a small amount of the custard base into a small dish and add the beaten eggs to it, whisking quickly, to temper the eggs.
• Return this mixture to the pot and stir.
• Cook another minute or so (to cook egg), then pour into a 2 quart casserole.
• Dust top completey with cinnamon or nutmeg.
• Chill well and serve nice and cold with Cool Whip if desired.