Old-Fashioned Rice Pudding . . . Yum!

June 15, 2010

Finally, I found my mother-in-law’s recipe mentioned in the last post,  A Mother’s Day Memoria, under Country Buzz.  I cooked a batch yesterday. It was good; great flavor but as they say, “it’s nothing like mom used to make.” 

 I hope you try it. If so, let me know if you like it.


 Maria’s Rice Pudding

Serves 4 – 6 people


1-cup white long-grain rice

Ground cinnamon

2 cups water

1 cups milk

1 cup sugar

2 eggs


Cooking Instructions:

Step 1:  In medium-sized saucepan bring 2 cups water to a boil; add rice, cover, and cook on medium-low heat 20 minutes.

Step 2:  Remove lid, add milk and sugar. Bring to a boil over medium heat, stirring constantly until thickened.

Step 3:  Remove from heat and let cool 5 minutes.

Step 4:  Stir in beaten eggs, pour into glass dish, and top with cinnamon according to taste.

Step 5:  Let cool and serve with a meal or as dessert.

Best if stored at room temperature.



One comment

  1. Wonderful. Yum.


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