Nanna Rose's Famous Rice Pudding!!
INGREDIENTS
- Cooking Time: 45 minutes
- Servings: 15-20
- Preparation Time: less than 5 minutes
- One half gallon of whole milk
- 1 cup of Carolina long grain rice
- 1 cup of sugar
- 2 eggs
- 1 tsp. vanilla
DIRECTIONS
- Put milk in a saucepan and add rice and half the sugar and cook (stirring constantly) on low flame for 40-45 minutes until rice is done. Cool this mixture on the counter as you need to add the eggs and you don't want to scramble them.
- In a small bowl, beat 2 eggs, the rest of the sugar, and vanilla. Whisk into the cooked rice a little at a time, and allow it to come to a bubble on the stove (low heat). When bubbling, it may appear to be too thin, resist the temptation to do anything, as it will thicken when it cools.
- Sprinkle cinnamon on top, cover and refrigerate.
- We love you Rosie, and will always keep you in our hearts.
RECIPE BACKSTORY
Nanna Rosie just passed away this week - my son's friend Chuck said "God is going to be so happy eating Nanna Rosie's Rice Pudding in heaven!" So sweet. She gave me this recipe a few years back, and I'm so grateful to have it. I have a little left that she made for my son John, and I am freezing it to keep her memory forever in my home.