GayR, you found a keeper: Rice Pudding with Evaporated Milk

M

marilynfl

Moderator
I just finished making a half-batch, using Valencia short grain (it was either that or Golden Brown Rice or Jasmine Rice or Basmati Rice or Thai Sweet Sticky Rice...no basic long grain in the house.)

We just had a small bowl while it was still warm....I think it may actually be better than I remember way back when in my teens waitressing in a Greek restaurant.

I was out of raisins (what a pitiful state my pantry is in) but tossed in dried cranberries which worked fine.

Cooked it on stovetop for almost an hour, which seems much longer than her recipe, but my rice didn't want to soften. Used 2 tsp of vanilla paste (for half a batch) and vanilla sugar.

Winner. Winner. Rice Pudding for Dinner! Thank you!

http://www.createdby-diane.com/2011/04/rice-pudding.html

 
Marilyn, I cannot begin to tell you how I have searched for almost 2 years for a recipe that was

close to my moms. I just wanted that taste memory back and I also wanted to find it so she could taste it and know that the recipe was not lost forever. I took her a large supply today and she was so thrilled and loved it. That made my day. She will be 93 next month and I know her not being able to remember the recipe that she loved really bothered her.

I am so glad that you tried it and liked it.....I will be making this often and I have placed copies where it will never be lost again.

 
Thx for the recent recipes: for rice pudding. I look forward to trying them. Never made it with

evaporated milk. Your posts had me in the rice pudding mood, so last night I made it to bring to a neighborhood get together. I do not normally have evaporated milk, and had limited eggs, so used my old stand-by rec. Unfortunately, I only had only sushi rice and Jasmine rice. I chose jasmine, and honestly it really did not work. While it was "creamy" it was more of a custard (ie lost the texture of the rice). While I was a lil sad with the results, it was devoured by our neighbors. No one seemed to notice. I am looking forward to trying both of your recipes!! Tx again for posting.

 
And if you want to keep the texture, use long grain. Short grain will dissolve.

This is definitely a creamy version. I made one like this for our neighbor and he was a bit disappointed. His mother's had always been baked solid and she cut out pieces into squares.

There are definitely TWO rice pudding CAMPS: creamy versus baked solid. Stake your claim and defend it.

 
Maybe I should write up my coconut rice pudding recipe, egg-free

for this pesky allergy. It's very creamy also but has that bit of coconut flavor..

Maybe I should make it tonight to refresh my memory!

 
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