Rice Pudding Recipes

Since this recipe is from the mid-30's, I'm sure that the rice used was long grain. Rinsing the rice before cooking it keeps the pudding from becoming too sticky.

from Best Gluten-Free Recipes http://www.ozemail.com.au/~coeliac/ricecak.html

Short grain rice, NOT converted, makes the best pudding.

This Indian dish is called KHEER and is served at auspicious occaisions after being offered to the household diety.

Grandma claimed that this was her "Perfect, no fail rice pudding.

Mixture may appear curdled, after cooking.

If you want a pudding just like Grandma used to make, forget the meringue. Instead, top with a hearty sprinkling of cinnamon or nutmeg and grated lemon peel. Or serve with lingonberry sauce.

Takes a while but is the best I ever had.

Note: At Christmas time in Norway, a single almond is added and the pudding is served in dessert cups. The person with the almond in their pudding receives an extra little present.

I used about 1 cup of rice and it still turned out good and used up more of my leftover rice.

For a firmer pudding, use 1/2 cup of rice. For a richer pudding, stir in 1 or 2 well-beate4n eggs 30 minutes before the pudding is done.

*I increase vanilla to 1 teaspoon. **I add about 1/2 cup raisins when I add the milk and sugar mixture and sprinkle the top of each serving with cinnamon. A wonderful rice pudding and you don't have to heat up your kitchen using the oven!