Never-Fail Rice Pudding | Midwest Living
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Never-Fail Rice Pudding

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Never-Fail Rice Pudding

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  • Makes: 10 servings
  • Start to Finish 45 mins

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Ingredients

  • 2 1/4 cups water
  • 1 teaspoon vegetable oil
  • 2/3 cup uncooked long-grain rice
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 5 - ounce can evaporated milk (2/3 cup)
  • 2 tablespoons butter or margarine
  • 3 egg yolks, slightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup raisins or dried cherries or cranberries (optional)

Directions

  1. In a heavy medium saucepan, bring water and oil to boiling. Stir in the uncooked long-grain rice. Cover and cook over low heat about 25 minutes or until liquid is absorbed.
  2. In a small bowl, stir together the sugar, flour, and salt; set aside.
  3. Add the milk, evaporated milk, and butter to rice in saucepan. Bring to boiling. Add the sugar mixture and stir until combined. Return to boiling.
  4. Gradually stir about 1 cup of the hot rice mixture into the beaten egg yolks; return the egg-and-rice mixture to saucepan. Cook and stir for 2 minutes more. Stir in vanilla. Stir in raisins, if you like. Serve warm or chilled. Makes 10 servings.

Nutrition Facts

(Never-Fail Rice Pudding)

Servings Per Recipe 10, Folate (µg) 44, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 0, Niacin (mg) 1, carb. (g) 25, Trans fatty acid (g) 0, pro. (g) 4, Riboflavin (mg) 0, cal. (kcal) 175, iron (mg) 1, Thiamin (mg) 0, vit. C (mg) 1, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, vit. A (IU) 243, chol. (mg) 69, sat. fat (g) 3, Cobalamin (Vit. B12) (µg) 0, Fat, total (g) 6, sodium (mg) 121, Potassium (mg) 135, sugar (g) 14, calcium (mg) 111

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