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Truman's Rice Pudding


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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!

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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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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.

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  • 2 weeks later...

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.

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  • 5 months later...

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!!

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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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  • 2 weeks later...

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

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  • 1 month later...

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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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

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  • 1 month later...

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

 

 

 

Razz

:lol:

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