Easy Creamy Rice Pudding! Mom's recipe!

I love rice pudding and I am not too particular what type it is but if you prefer creamy rice pudding instead of custard rice pudding then you must try my Mom's recipe. 

All Aldi ingredients.  Even the whipped cream.  It’s better than any other brand.

I make both creamy and custard rice pudding.  Our grandchildren love it too.  It is a very easy recipe and is so creamy, sweet and tasty.  We love to eat it while it is still warm many days and Mom sometimes would pour apricot nectar on it or you can do as I do and top it with real whipped cream.

Allow yourself some time to make this because the rice has to cook and you have to cook it on medium heat.  Allow yourself at least an hour and keep stirring so it won't stick to the pot.  

 No rushing this super delicious recipe.  It's worth the wait!

1 half gallon whole milk
1 cup sugar
1 cup long grain rice
pinch of salt optional
cinnamon optional


Note:  To speed up the process you can heat up your milk slightly about 3 to 5 minutes in a large microwaveable bowl and then pour into rice, sugar mixture. Stir well.

 Put milk in pot on low heat. Add sugar and rice and stir until sugar is completely dissolved.

Note:   ( I usually let it set on stove for 5 to 10 minutes before putting on heat).

Cook slowly over medium heat stirring constantly so it will not stick to the bottom of the pot.  Once it starts to boil turn heat down to low and continue to cook until it starts to thicken and rice is tender.  Remove from heat,  place in large bowl and allow to cool. ***I do like it warm.

It will thicken more as it cools.  If too thick add a little milk to thin.

“Crockpot method”!

Same recipe but I suggest you cut back on rice to 3/4 cup , add a pinch of salt and 2 tablespoons butter. I used unsalted butter that I had on hand.

I cooked it on high for 2 or 2 1/2 Hours. Stir it once while it’s cooking.  Watch time.  You may want to stop at 2 hours, leave lid on and allow to set.  Then stir slightly.

It will thicken as it cools.

***I taste tested it hot.  It’s delicious.  Now to see how it tastes and thickens when cooled!!!

iliketobakeandcookblog

Cook on medium to high heat making sure not to allow rice to stick to bottom and burn. It will start to steam and bubble. 

Turn heat to low and let simmer slowly.  Takes about 1 hour from start to finish.   Place in large bowl to cool and then cover and refrigerate.  I doubt there will be much left of this delicious recipe.  Sprinkle with cinnamon if you like.

It is yummy!!

  P.S. Make sure you use whole milk, no substitutions or it will not thicken.

  Happy Cooking!, 

2/17/12
10/7/13
9/16/15