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Truman's Rice Pudding


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#1 truman

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Posted 24 October 2007 - 03:42 PM

For the sweet tooth, this is a piece of heaven. Never lasts long at any event:

Rice Puding

Passed down from a friend 20 years ago. Can't get enough....as delicious as ice cream:

1/2 gallon milk

1 cup all purpose rice

Bring to a boil and simmer for 1 to 1/2 hours, stirring often. Best done in a non stick pot.

4 eggs beaten

1 cup sugar

2 tsp. vanilla

Mix eggs, sugar and vanilla together.

Add to rice mixture and bring off the heat, continuing to stir.

When cool, add 1/2 container (or more, if your liking) Cool Whip to rice pudding. Cool and serve with a sprinkle of nutmeg and/or cinnamon.

Delicious!
Tru

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#2 Sheryl

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Posted 25 October 2007 - 03:09 PM

Tru, Does the rice stay intact when you cook it for up to 1 + 1/2 hours? Does it get really mushy? I have been searching for a great recipe for rice pudding. I tried one last week from a friend that you bake in the oven. It was pure mush. I called her and that is how she said it was suppose to be. I guess I like a firmer style pudding. Let me know please. I am still going to try it though. We love rice. Thanks Sheryl
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#3 Sam

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Posted 30 October 2007 - 09:52 AM

Truman that sounds really good. I am going to make that this weekend I think when I have more people over. I think I will add some cinnamon
and raisins too. Sounds yummy thanks

I really like rice pudding as well as bread pudding.
Sam

#4 truman

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Posted 08 November 2007 - 08:01 PM

Sheryl:

Sorry it took so long to get back.

Rice stays al dente. I hate mush too!

Best recipe I have inherited. Thanks to my friend Joyce. It's on an old piece of paper written by me 20 years ago and I keep it in my cabinet.

My kids absolutely loved it, and I had to make it in double batches!

Best to use a non stick pot, and periodically stir, stir, stir.
Tru

It is what it is...........

#5 relicmom1

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Posted 14 April 2008 - 11:13 AM

Tru, I just read where Sheryl is making this, so I just found it. I can't wait to try it. We LOVE rice pudding!! ..especially the hubby. One question, have you ever tried making it with the spice cardamon (and I probably spelled it wrong)? In other rice pudding recipes I have read called for it. I've not tried it, just wondering if you had.

Thanks!!
Peace :)
Barbara aka relicmom1

#6 Sheryl

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Posted 14 April 2008 - 12:45 PM

Barbara, the pudding turned out quite nice. I think by putting in the cool whip it gave it a creamier texture. I have used cardamon in different recipies. You don't need much. Mostly just for color and a bit of flavor. It takes the yellow look out of pudding. I put cinnamon on top of a dollop of the cool whip, the cool whip is pretty good.
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#7 debonair susie

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Posted 14 April 2008 - 02:50 PM

Thanks tru and Everyone for your additional comments... I'm going to try this too! I have Sjogrens, but my mouth is watering! :D

Susie
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#8 truman

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Posted 14 April 2008 - 05:16 PM

relicmom1:

I don't know the spice you mention, but I do sprinkle cinnamon and/or nutmeg on it when cooled. And Sheryl, yes, the rice stands the pressure, has a nice bite to it.
Tru

It is what it is...........

#9 truman

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Posted 14 April 2008 - 05:20 PM

Sheryl:

So glad you tried it. I love the bite to the rice. I've learned, can't leave it while it's cooking: stir, stir, stir. Think I'll make it this weekend too.

Linda
Tru

It is what it is...........

#10 relicmom1

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Posted 24 April 2008 - 08:48 AM

I made the rice pudding today and we just LOVE it!!!!!! I make my own blend of "chai spice" for my coffee and chai latte and I used that in it. It was sooooo easy to make. When my daughter graduates high school this June, we're having a get together with her boyfriend's family to celebrate and I'm going to make this to take!! What would a Southern party be without rice puddin'!! :P
Peace :)
Barbara aka relicmom1

#11 Purr

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Posted 05 June 2008 - 03:48 PM

Tru,

I LOVE rice pudding. Since I live alone, I need to ask how many servings are there with your recipe? Also, I'm lactose intolerant. Got any suggestions about a milk substitute? Dang! Now I'm hungry!!

Christy
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#12 truman

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Posted 06 June 2008 - 04:24 AM

Christy:

It serves about 6, but I could easily eat the entire recipe in a day myself. I don't know about milk substitutes, but I would think that a good brand of soy milk might work in this recipe.

Linda
Tru

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#13 razz

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Posted 23 July 2008 - 03:34 AM

I just came across this recipe and it sounds sooo good! One of my daughters and I love rice pudding. We eat it when my mom comes over and makes it, except she uses no eggs. I think I'll try this one! I can't wait!

Yuuummy



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