Creamy Southern Rice Pudding

Anytime I have leftover rice from making or ordering Chinese Food, I think of the same thing. Rice Pudding oh how I love thee. Rice Pudding is just one of those southern desserts that you just can live without. Who can resist all that creamy, vanilla-scented goodness, it's just so satisfying. It reminds me of one of the comforts foods your mother and grandmother use to make. I don't like the rice puddings that you buy in the store, the only one I can pretty much tolerate is Kozy Shacks. This recipe taste similar to Kozy Shacks. But why buy rice pudding when it is so easy to make it yourself.

Once you taste the homemade version, you wont buy it in the store again. I have been making this rice pudding recipe for years and it turns out perfect every time. There are two ways to prepare rice pudding, either baked or boiled. Most people bake their rice pudding in the oven, but I prefer to prepare mine on top of the stove. To me the pudding can tend to dry out in the oven and I like mine to be more of a thicker more custard like consistency. I also use whole milk instead of cream, I think using cream makes it way to rich. I am sure you can use low fat milk just as well. I prefer not to add raisins to mine, but if you love then by all means add raisins. If you are not a fan of creamy rice pudding this recipe just might change your mind.

Place sugar, flour, salt, and milk in a medium size saucepan. Stir on medium low heat until mixture begins to boil. Let boil while stirring constantly for 2-3 minutes. remove from heat and

place 1/2 cup of hot mixture into egg yolks and mix this tempers the eggs



Pour egg yolks into hot pudding mixture and


mix well.

add the cooked rice and place back on the stove. Continue to cook for 2-3 minutes. Stir constantly so pudding does not lump and stick to the bottom of the pan.


mixture should be kind of thick and a pudding consistency not to thick but enough to coat the back of a spoon or spatula.

Remove from heat and add the vanilla extract, blend well. Chill before serving.

Add your favorite garnish Fruit, whipped topping or a little cinnamon is always nice. I like my rice pudding warm so as soon as I remove from the heat and add vanilla. I place my rice pudding into a serving bowl and sprinkle with cinnamon sugar. Then i let it sit on the stove. I usually make my rice pudding just before we sit down for dinner, that way it is still a bit warm when I am ready to eat dessert.


Ummm so good what a comforting site.

Southern Rice Pudding

1 - cup cooked medium or long grain rice
3/4 - cup sugar
1/3 -cup flour
1/4 - tsp salt

2 - cups whole milk (lowfat is fine)
3 - egg yolks (beaten)
3/4 - 1 tsp vanilla extract

Place sugar, flour, salt, and milk in a medium size saucepan. Stir on medium low heat until mixture begins to boil. Let boil while stirring constantly for 2-3 minutes. remove from heat and place 1/2 cup of hot mixture into egg yolks and mix (tempering the eggs). Pour egg yolks and rice into hot pudding mixture and place back on the stove. Continue to cook for 2-3 minutes. Stir constantly so pudding does not lump and stick to the bottom of the pan. Remove from heat and add the vanilla extract, blend well. Chill before serving. Add your favorite garnish Fruit, whipped topping or a little cinnamon is always nice. I like my rice pudding warm so as soon as I remove from the heat and add vanilla. I place my rice pudding into a serving bowl and sprinkle with cinnamon sugar.



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Tina, The Mom in Mommy's Kitchen