How to Make Rice Pudding

by Violet Favero

Papou’s Rice Pudding

  • 1 cup of a fat short grain rice such as Arborio
  • 1 1/2 (half) gallon of whole milk
  • 1/2 cup of sugar
  • 2 eggs, separated and beaten
  • 1 tablespoon of vanilla

Rinse rice well until water runs clear.  Drain rice. Add the rice and milk to a medium sized heavy bottom pot.  Simmer on medium heat, stirring often until just before the boiling point.  Reduce heat to a medium-low and cook for 15-20 minutes, until half the milk is absorbed, add the sugar and stir well.  Cook for another 15-20 minutes until the rice is tender and is creamy in texture, add the vanilla to the pot, and temper the two beaten egg whites and add to pot.  When pudding is done, temper and add the two beaten egg yolks to the pot.  Stir well, cool slightly and add to dessert dishes. May be served warm, at room temperature or chilled.  Refrigerate when cooled.

 Serve with cinnamon sprinkled on top.  Enjoy!

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