Rice Pudding has been served at The Sip since day one. The recipe has never been changed.
Ingredients
- 1 gallon whole milk
- 1 cup long-grain rice, such as Uncle Ben's
- 2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 6 eggs
- Cinnamon, for sprinkling
Directions
Bring the milk to a rolling boil, and then add the rice. Reduce the heat to medium. When the rice is cooked, remove from the heat.
Mix the sugar, vanilla extract and eggs in a bowl. Add the egg mixture slowly to the milk, stirring constantly. Pour the pudding into individual serving cups. Sprinkle cinnamon on top. Consume immediately or put in the refrigerator and let cool for a few hours.
Cook's Note: Raisins can also be added if desired.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Lisavande
Mid Atlantic area
on July 05, 2012
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I have been looking for a great recipe for rice pudding that I grew up eating in Baltimore. This is not it. I was a little skeptical with the rice to milk ratio and I wonder what size cup they used. I followed the directions to the letter and it came out more like a rice sauce and not a pudding. Perhaps they skipped a step or it should have been 2 cups of rice instead of 1. The flavor was ok but would probably have been better if it was thicker and more rice to offset the sweetness.
I remember my great grandmother gave out recipes and omitted an ingredient or measure on purpose so that people would say, "wow your's is so much better" LOL.
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