Ingredients
Method
- Rinse and drain rice well – about 10 times until water runs almost clear.
- Add water to rice and cook over medium heat until water is absorbed.
- Add the salt, about one-fourth of the milk and one-fourth of the sugar and bring to a simmer. Stir continuously. Repeat three more times with the remaining milk and sugar. It will take about 30-40 minutes to complete this step.
- Once all of the milk and sugar have been added, continue to simmer another 15 minutes or so. Stir frequently. The mixture will eventually struggle to boil. Even though the mixture is still sort of runny, this is a sign that that the mixture is fully cooked and will set up nicely when it cools.
- Mix egg yolk, vanilla and butter in a small bowl. Add about 1/3 cup of the rice mixture to the bowl to temper the egg yolk. Repeat two more times. Add the yolk mixture to the rice mixture. Cook one minute longer.
- Rove from head and transfer to a heat-proof bowl. Cover with plastic wrap, with the plastic touching the surface of the rice mixture to prevent a skin from forming. Refrigerate about 8 hours to fully chill and set up.
Notes
Laura also submitted this recipe and included this comment: “I have fond memories of helping my mom stir rice pudding. We always made one batch with raisins (for my Dad) and one batch without raisins (for my mom who does not like them because they remind her of bugs).”
From Ceresco Covenant Church Cookbook 1965, Anna Swanson