Where can I find a recipe for rice pudding like my grandmother made?
Asked by
srmorgan (
6773
)
February 13th, 2010
I have looked on line at a couple of sites for this and come up empty.
My grandmother made rice pudding that I adored. It was not creamy. It was made with leftover rice, and it was encased in what must have been a hard custard-y sort of thing. It had a great thick, caramelized tasty “skin” on it. She made it in a 9×12 pyrex dish, It was not made in individual cups or ramekins.
The thing was that it was hard.
I don’t know where she got the recipe from . She learned to cook from her Romanian-Jewish mother and this could be a specialty from this part of the world.
Again, this in no way resembles a “creamy” rice pudding. No raisins, not runny,
It was wonderful and now that I know how to cook, I would kill for the chance to spend just one afternoon cooking with her….sigh
Thanks
SRM
Observing members:
0
Composing members:
0
8 Answers
I have no idea, but it sounds delish!
You can try asking bakerella on blogspot (simply google bakerella). If not luck there, well, at least you can see all of her fun treats!
I love creamy rice pudding, but I can guarantee you that I’ve made what you want many times, hoping it will not be so hard! I use the recipe from the Joy of Cooking, and I use long-grain rice, which is probably good for an un-creamy pudding because it doesn’t give up its starch easily. Try that and see if it works. My sympathy to you for missing your grandma.
@susanc The Joy of Cooking is a good idea, I have the ‘70’s (or maybe earlier in the bookcase in the kitchen). My grandmother made this for me in the 50’s, 60’s, etc. Thanks
SRM
Maybe if you mix rice with a crem brûlée recipe?
Check your grandmother’s cookbook.
On your mark get set sago.Sorry I just love rice pudding & it’s derivitives.Good luck with that.
I think this might do it for you. The variation sounds like what you are looking for:
Basic Rice Pudding
! c. long grain or converted rice
4 c. milk or water
1 tspn. salt
2 T. butter
4 T. sugar
½ tspn vanilla
Wash and drain rice. Cook rice liquid and salt at least an hour in double boiler. Add butter, sugar and flavoring. Serve hot or cold with milk or cream.
Variation 1 Fold in 2 beaten eggs. Bake in a well-buttered pudding dish or 6 buttered custard cups. 15 to 20 minutes at 375 til lightly browned on top. Serve hot or cold with milk or cream.
From Jewish Cookery by Leah W. Leonard.
i’m sure @janbb has a great recipe, but it’s not what you’re looking for. what you’re looking for is the type my grandmother used to make, too. my grandmother was Czechoslovakian. she used to make a baked version. she did not use leftover rice, however. she used uncooked rice and a lot of milk. the rice would go in the milk, all uncooked, and would be baked. the rice would cook and the milk would evaporate, and the rice pudding was hard, like it could be cut into pieces almost. you can find a recipe like that in many cookbooks – it’s often called “baked rice pudding.” my grandmother used to put raisins and sometimes apples but those additions are only a matter of taste – add what you want.
Answer this question 
This question is in the General Section. Responses must be helpful and on-topic.
Composing members:
0
