Rice Pudding has been served at The Sip since day one. The recipe has never been changed.
- 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
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.