Home Cooking

Rice Pudding

Why did my rice pudding fail?

Share:

Home Cooking 10

Why did my rice pudding fail?

Diane in Bexley | Feb 26, 2007 08:05 AM

I had a quart of whole milk, something I rarely keep in the house, that was expiring and decided to make rice pudding. I went out and bought medium grain rice, as I thought my arborio and Uncle Ben's wouldn't fare well. I followed the recipe on the box, except doubled it:

1 qt. whole milk
2 cups medium grain rice
pinch of salt
1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1 tsp. vanilla
1/2 cup raisins
1/2 cup sugar
4 beaten eggs

Boiled rice, milk, spices, raisins and sugar for 15 minutes as per directions with lid on. Beat up 4 eggs, poured some rice mixture into eggs to temper and then all back into pot. Left on stove another 10 minutes with heat off. Covered with foil to serve at room temperature after dinner for 90 minutes. When it came time to serve it, the rice was really, really al dente, almost crunchy, and stuck together really hard, not creamy. Didn't resemble anything near rice pudding that I am familiar with. Thank goodness ingredients were pretty cheap, threw the whole thing away! What happened? Anyone have a better recipe (one that is foolproof)??

Want to stay up to date with this post?

Feedback