Rice Pudding- Can't get it right!

Rice pudding has got to be pretty easy to make, but so far DH and I have tried it twice and ended up with a huge bowl of buttery, sweet milk with some rice floating around. The recipe we have calls for 1/2 gallon milk, 1/4 pound butter and 3/4 cup sugar. It says to boil those ingredients.
Then: Add 1 cup rice and lower flame to simmer for 45 mins. stirring often.

Then: mix 1 egg, 1/2 pt. heavy cream, 1 tsp. vanilla and beat together and add to cooked rice. Mix thoroughly and put in dish to cool. We tried it twice and it never thickens just stays loose and soupy.

Anyone??!!

Re: Rice Pudding- Can't get it right!

I cannot tell you how many attempts I have made with rice pudding....

I have my grandmothers recipe for rice pudding which I used to LOVE.....
SO creamy & delish-
tried several times and just cant seem to get it right-
i even went online to get other recipes, and tried SO many times....

Now I just go to Stop&Shop, get a container of Kozyshack rice pudding, dump it into a corningware, sprinkle some cinnamon and call it my own!
(sorry I cant help you!)

Re: Rice Pudding- Can't get it right!

Posted by oops123

I cannot tell you how many attempts I have made with rice pudding....

I have my grandmothers recipe for rice pudding which I used to LOVE.....
SO creamy & delish-
tried several times and just cant seem to get it right-
i even went online to get other recipes, and tried SO many times....

Now I just go to Stop&Shop, get a container of Kozyshack rice pudding, dump it into a corningware, sprinkle some cinnamon and call it my own!
(sorry I cant help you!)

Re: Rice Pudding- Can't get it right!

I make a good rice pudding, no eggs, just pudding rice cooked in milk and cream. The recipe is on a box of pudding rice that I currently do not have.

What kind of rice are you using? That could be the reason why its not congealing (if you will) enough. I use pudding rice, which is a very short grained, starchy rice.

Re: Rice Pudding- Can't get it right!

The recipe I have from my Grandma is similar. Rice, eggs, milk, etc. You MUST continuously stir the mixture as it cooks. You need to stir the starch out of the rice, and if you only go over and stir it ever once in a while, that doesn't happen.
I know, the first time I made my Grandma's recipe I just stirred it like every 5 minutes, and it was like soup. I keep joking that I need FH to mount his drill on the pot to stir the stuff, because after 45 min of stirring my arm is about to fall off. I usually pull up a stool to the stove, so I can at least sit.

Re: Rice Pudding- Can't get it right!

I made this one for Thanksgiving.... on left recipe as is, in parentheses my changes.

Ingredients:

2 quarts whole milk (I used one 1/2 gallon of 2% milk)
1 cup long-grain white rice (do not rinse) (I used white jasmine rice)
1 cup sugar (I reduced down to 3/4 cup)
2 tablespoons unsalted butter (I used salted butter, and didn’t add extra salt below)
1 teaspoon vanilla (used 1/2 teaspoon and one whole vanilla bean seeded)
1/4 teaspoon salt
2 large eggs
1 cup heavy cream
1/2 teaspoon cinnamon (I used a cinnamon stick during cooking and used this cinnamon to sprinkle on top)
Preparation:

Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. (I found this to be right on- I cooked this very slowly- make sure pot is JUST at a simmer- any higher and the liquid will evaporate and not get fully absorbed by the rice. A lot of reviews had a problem with their rice pudding being too liquidy- but cooking slowly and stirring often, I did not have this problem at all.)

Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream. (Do make sure you temper the eggs- or else you’ll be adding scrambled eggs to your rice pudding. Some reviewers didn’t use the cream, afraid it would thin out the consistency. I found that I NEEDED the cream to thin out the pudding- it had gotten so thick during cooking and with the addition of the eggs. Don't dump the whole amount of cream in first- do a little at a time and see how much you need)

Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours.

Cooks’ note: •Pudding can be chilled, covered, up to 3 days.

We all took turns tasting this rice pudding- and it is delicious- a wonderful consistency, and with the reduced sugar, not too sickly sweet. This recipe is a keeper!

Re: Rice Pudding- Can't get it right!

Re: Rice Pudding- Can't get it right!

Posted by Babe49

Posted by racheeeee

I make a good rice pudding, no eggs, just pudding rice cooked in milk and cream. The recipe is on a box of pudding rice that I currently do not have.

What kind of rice are you using? That could be the reason why its not congealing (if you will) enough. I use pudding rice, which is a very short grained, starchy rice.

We used Carolina Rice. I never heard of pudding rice!