I’ve decided to simplify my blogging sites into one and recently merged all of my vintage recipes from RecoveredRecipes.com to EatingOutLoud.com. I will now post my vintage recipes here … there’s a large backlog to work through. If you’re feeling nostalgic, you can read through all of my previously posted vintage recipes.

Today I am sharing a rich, creamy pudding made from white rice. It’s similar to tapioca which I never cared for as a child. The texture always confused me and it wasn’t until I grew up that I discovered my love for tapioca (and rice) pudding.

It’s been a long time since I’ve made a rice pudding so when the weather turns a bit cooler I think I’ll give this recipe a try.

Rice Cream

3 Tablespoons white rice
1 cup water
2 cups milk
1 teaspoon butter
1/4 teaspoon salt
2 egg yolks
3 Tablespoons sugar
1/2 teaspoon vanilla

Rinse rice under water and drain. Bring 1 cup water to a boil in a small pan and add rice. Cook until water is fully absorbed.

Add milk, butter, and salt to the cooked rice. Continue cooking until rice is tender, then stir in 2 egg yolks and sugar. Cook for an additional 2-3 minutes, then remove from heat and stir in vanilla.

You can use the leftover egg whites to make a meringue topping.