I used to buy a container of rice pudding from the refrigerated section of our grocery store. I also used to order it whenever we’re in our local Diner as my dessert or afternoon treat. But that all changed.
Thanks to my neighbor Cindy, I make my own home made rice pudding now! The first time I tasted home made rice pudding was when my neighbor Cindy brought a bowl to my house- that must have been more than 15 years ago. She’s been my neighbor for 21 years. She would cook a batch and bring some to my house for my family to eat. It’s always a treat when she walks into my kitchen with a bowl of warm rice pudding.
Everyone in my family loves it! I had to ask her for the recipe and from then on, I started making it for my family. I had to omit the raisins whenever I made it- my family liked it plain- just a dash of cinnamon, and YUM!
What’s better than eggs, butter, and milk all together? It’s creamy, filling, and full of protein. I double up on the recipe every time I make it.
You can serve this warm or cold. You can also put whip cream on top. It’s very simple to make. When it all starts boiling, lower the heat and make sure you are constantly stirring it- in this way, you’ll avoid the rice sticking to the bottom of the pot.
A lot of patience…a lot of love. This is one special treat my whole family loves to eat!
Try it ❤️ Now I bring my neighbor Cindy a bowl whenever I make it…. it’s a neighborly thing!
- 1/2 C Rice
- 1 C Water
- 4 C Milk
- 1/2 stick Butter
- 2 Large Eggs
- 1/2 C Sugar
- 1 tsp Vanilla
- 1/2 C WhiteRaisins Optional
- Cook rice in boiling water for eight minutes.
- Stir, then add butter and milk. Cook for one hour stirring occasionally.
- Beat eggs, sugar and vanilla, and raisins.
- Remove from heat and slowly add egg mixture. Pour into a casserole dish and sprinkle with cinnamon. Enjoy!