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Rice Pudding
Roux Thanksgiving Community Cookbook
recipe
Rice Pudding
Jaclyn Pascocello
Jaclyn Pascocello
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My mom makes this rice pudding for most holidays when we beg enough. As a kid, I didn't like it at all. As an adult, I can eat the whole thing out of the tray with a spoon, as long as my sister or cousins don't beat me to it. It is tedious, but so worth it.
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You Need

Many humans
  • 12 cups, whole milk
  • small slice of lemon
  • 1.5 cup, Carolina Rice
  • 1.5 cups, sugar
  • 6, egg yolks
  • 1 pint, heavy cream
  • 2 Tbsp, pure vanilla extract
  • Cinnamon
  • Nutmeg

    • How To

    1. Add milk and slice of lemon to a large pot
    2. Slowly bring milk to a boil. Remove lemon slice. (lemon is to eliminate sourness)
    3. Add rice to the boiling milk and cook until the milk is evaporated, stirring pretty consistently, approx. 45 minutes-1 hour
    4. While rice is cooking, mix together the egg yolks, sugar, heavy cream and vanilla in a medium sized bowl
    5. Once rice is done, pour the yolk, sugar, cream and vanilla mixture into the rice and cook for just about a minute or until it bubbles
    6. Pour mixture into a baking dish and immediately cover with cinnamon and nutmeg
    7. Let chill in the fridge for at least two hours or overnight for nice and thick consistency