My mother always made a mean batch of rice pudding – the stove top version of course. In fact, I would ask for it every year for my birthday in lieu of a cake – even though she filled the pudding with raisins that I would inevitably pick out one by one.
In my later years, I have come to two conclusions where rice pudding is concerned. One, the raisins really do give it a unique flavor even if you have to pick them out like I do, and two, making rice pudding takes more patience than I sometimes have. Why patience you ask? Because if you don’t temper the eggs into the hot milk mixture you will end up with a disaster like I have done a few times before. I almost had given up on making stove top rice pudding but after one more sigh, and a small self pep talk, I gave it one more shot. And this my folks is what sweet victory tastes like.
If you are at all like me and patience aren’t your virtue on some God given days then maybe you’ll wait like I did – until a day when you feel invincible and time is on your side.
This a skinnier and lower sugar version of my mom’s original rice pudding.
Skinnier Creamy Stove Top Rice Pudding
1 1/2 c. skim milk
1/4 c. granulated sugar
1/2 tsp. salt
1 1/2 c. prepared instant rice (follow the directions on the package for two servings)
1 egg, beaten (in a separate bowl)
1 tsp. vanilla extract
1/8 tsp. nutmeg
1 c. light whipped topping (Cool Whip or the like)
Prepare the rice in advance by following the directions on the box of any instant rice (cooks in the microwave in 5 minutes). In a medium sized saucepan, add milk, sugar, and salt. Bring to a boil; stirring constantly. Add cooked rice and remove from heat and cool for a ten minutes. Slowly ladle about 1 cup of the milk mixture into the beaten egg until completely mixed. Place milk mixture back on the stove and on the lowest heat possible add egg mixture to it; mixing as you pour. Stir constantly until pudding thickens. The starch in the rice will help achieve this. Once thickened, remove from heat and add vanilla and nutmeg. Refrigerate until cool. Once pudding has cooled fold in one cup of whipped topping before serving.
I took pictures of this pudding while it was still fairly warm. That’s why you see the whipped cream melting. Again, it’s a patience thing… And I was losing the optimal natural light I had to take pictures of my creation.
A while ago Libbey Glass sent me these cute little glasses/dishes that are perfect for watching for portion control or feeding a crowd where you want to serve small tastes of everything sinful!
I shared this recipe over at the blog The Country Cook – Weekend Potluck #162. Check out all of the other great links that shared there with me.