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.
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wow I’ve never tried this one but I will definitely give it a shot. Thanks for sharing.
A friend of mine sent me a link to your site quite a few months ago and I have been waiting for you to post more vintage recipes. Even though I print out tons of recipes from online and can’t stop buying cookbooks there is something about a handwritten recipe, especially an old one, that just makes me feel warm and cozy inside. Can’t wait to see what’s in your backlog.
I’ve never tried (or made!) anything like this. This has been bookmarked :) Thanks for sharing!
Great blog; happy I found you!
Mary xo
Delightful Bitefuls