Rudy's Rice Pudding

Makes 12 servings


  • 1/2 cup rice
  • 1 cup water
  • Dash of salt
  • 1 tablespoon unsalted butter
  • 1 quart whole milk
  • 1 cup sugar
  • 4 eggs, well beaten
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract


Step 1: In deep saucepan, simmer rice in salted water, covered until water is absorbed. Set aside.
Step 2: Add milk, sugar and butter to the rice and cook 40 minutes.  Remove from heat.
Step 3: Dissolve cornstarch in a little water and add to well beaten eggs, blending thoroughly.  Then slowly pour into milk and rice mixture, stirring constantly until well blended.  
Step 4: Simmer over low heat, stirring, for two minutes until slightly thickened.  Add vanilla.
Step 5: Pour into individual custard cups or large casserole pan.  Sprinkle with cinnamon

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