Order 2016 Almanac Now - Get 3 FREE Gifts

Rice Pudding

Our Forums Have Closed

Hi, Everyone,

We have decided to close the Almanac forums.

The good news: Now you have the ability to comment on the www.Almanac.com Web site pages!

The Web site has grown tremendously, with 12 million readers every month. You'll find folks who are weather watchers, gardening enthusiasts, stargazers, and more. Find advice, get answers to questions, and share your experiences.

Find the Almanac here, too!

Finally, a big THANK YOU to all those who have participated in and looked after the forums over the years!

The Old Farmer's Almanac

3 replies [Last post]
Joined: 2009-08-07

Submitted by Judith Tamanaha on Wed, 2009-09-09 13:58.

I am looking for a recipe my Grandmother used to make for me.
It is Rice pudding, using cooked rice, milk,and eggs. The difference was the yolks were added to the custard while the whites were whipped and folded into the pudding.
I would love to make it for my family.

Joined: 2009-08-07
Dessert au Riz A Very Old Recipe

Thanks Judy for bringing this up as I'm done with ice cream for the year and have a craving for something not butterscotch or -- dare I say it -- chocolate! I may substitute white sugar for the brown though ... I don't have a craving for a molasses taste just now.

I don't have a double-boiler -- it used to be a stock item in my mom's kitchen -- so this outa be interesting.

Here's one from the Recipes section, which sounds like what you're looking for.

Dessert au Riz A Very Old Recipe

This delicious rice dessert is served either warm or cold with fruit, and is especially good with blueberries and a sprinkling of cinnamon.

Yield: Serves 4 to 6.

1/2 cup raisins
2 cups milk
2 cups cooked rice
2 eggs, separated
1/2 cup brown sugar
1/4 teaspoon salt
Vanilla or lemon juice (1/2 teaspoon or to taste)

Soak raisins in hot water to cover until raisins are soft. In a double boiler heat milk and rice. Beat egg yolks until smooth, then add brown sugar and salt. Add milk and rice mixture very slowly, then pour back into the double boiler and cook over boiling water until very thick. Fold in beaten egg whites. Add vanilla or lemon juice; fold in drained raisins. Makes about 4 cups.

VARIATION: This pudding can be cooked with a meringue top. Proceed as above; do not fold in egg whites. Instead, preheat the oven to 425 degrees F and pour the cooked pudding into a 2-quart baking dish. Beat the egg whites with 2 tablespoons powdered sugar and 1/2 teaspoon lemon juice. Spoon meringue over the pudding and bake for 5 minutes or until brown. Serve within 1 hour.

Joined: 2009-08-17
that is a very nice recipe

that is a very nice recipe actually, I think I will try that out. It sounds pretty low-fat and that is very good, because I am dieting right now and I consider it to be best, to keep going straight with the diet and not allowing yourself any exceptions, but one or two gratifications a week are absolutely acceptable I guess. If they do not destroy your dieting plan to much.

Joined: 2009-08-07

Eddie, I agree on the treats idea. Eggs are less cholesterol these days, and 2% milk works in recipes, so "Diet" to me is just a short word for "My Personal Preferences".


I just

Gotta psych yourself up (and out!).

2015 Special Edition Garden GuideCooking Fresh with The Old Farmer's AlmanacThe Almanac Monthly Digital MagazineWhat the heck is a Garden Hod?