Big Joe’s Rice Pudding Recipe

Rice pudding is a great dessert for spring and summer. Pretty easy to make it’s not as heavy as cake and served chilled makes a nice finish to your dinner.

I like this dessert and so do my friends, if we see it on a menu we get one for the table and it goes pretty fast. My friend Barb gave me this recipe it was her grandmothers and in true Big Joe fashion I tweaked it a little and I really like the results. I hope you will too. Thanks Barb.

Ingredients:

1 1⁄2 cups Carolina rice
4 cups water
1 quart whole milk
1 can evaporated milk (12 oz.) 4 eggs (5 if desired)
1 cup sugar
2 teaspoons vanilla extract (recommended but optional)

How to put it together:

Put water in large pot and salt it for flavor. Add the rice and bring the mixture to a boil over medium heat. Allow mixture to simmer until the water is almost absorbed stirring frequently so rice does not stick to pot. Add milk.

Continue to cook until rice is just about done and mixture thickens. Stir frequently. In a separate bowl, mix eggs, evaporated milk, sugar & vanilla. Remove rice mixture from heat, and stir in the egg/sugar mixture. Return the pot to heat and cook until the mixture thickens, becoming creamy in texture and rice is done. (This will be a few more minutes.)

Turn off the heat and let cool in the pot for a while. Pudding will thicken a bit more as it cools. Place rice pudding in storage or serving containers. You must refrigerate when storing.

Serve cold or at room temperature. Garnish with cinnamon before eating. This is a large batch of rice pudding & will probably yield 10-14 servings.

The post above reflects the thoughts and observations of New Jersey 101.5 weekend host Big Joe Henry. Any opinions expressed are Big Joe’s own.

[button href="https://nj1015.com/tags/big-joes-weekend-recipes//" title="Click here to get more of Big Joe's Weekend Recipes" align="center"