This delicious rice pudding recipe is finally out of the vault. Of all of the famous and secret recipes of my Italian Family, this simple but previously secret recipe from my Aunt Rosalie has been one of the most guarded treasures. She agreed to share it with me but you can’t tell anyone. OK? At almost every holiday and get together with my family, everyone looks forward to this dessert. And now you can have it too!
This recipe is not as quick as store bought, but it’sworth every minute you’ll put into it. Aunt Rosalie personally showed me how to make this and I think you’ll agree its the best you’ve ever had. Rice pudding can be a little tricky to make but if you’ve ever had reallly good rice pudding, it’s probably from a recipe like this. Nothing beats homemade.
- 3 eggs, beaten
- 1 cup Carolina enriched extra long grain white rice
- 7 cups whole milk
- 2 cups water
- 3/4 cup sugar (I prefer 1 cup. Adjust to your preferences)
- pinch of salt
- 1 teaspoon vanilla
- Cinnamon for garnish
Add sugar, rice and a pinch of salt to a large pot.
Add all of the water and 4 cups of the milk. You will add 3 more cups of milk later in the recipe.
Allow pudding mixture to cool for a few minutes, then add to a large flat bowl or casserole. Cool completley then sprinkle with cinnamon. Or make individual cups and sprinkle cinnamon on each. Cover stored in the refrigerator.