I received this recipe in the 1980's from a friend of mine. Her mom made it for us and even as a kid, I wanted to have this recipe because it was so good. Thank you Lorena for this recipe! You can just make the pudding without the rice in it and have the best vanilla pudding you've ever had.
This is great to make if you have leftover rice from dinner.
Boil water, add rice and salt. Cover and simmer for 10 minutes. Turn off heat. Set aside.
Beat eggs and sugar together. Add cornstarch and stir by hand until smooth. Add milk, cream and vanilla. Mix well and pour into saucepan and turn on medium heat. Continue stirring until pudding thickens. Take off heat and add cooked rice. Stir until combined.
If using raisins, cook raisins with 1/4 cup water on low heat until water evaporates. Add to pudding.
To serve, add a dollop of whipped cream and sprinkle with cinnamon sugar.
This is delicious warm or cold. Keeps in the refrigerator for days. Enjoy!
Recipe Note
Serve this with a dollop of whipped cream and sprinkle with cinnamon sugar. Serve warm or cold.
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