Aunt Gilda's Rice Pudding


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Chef: Dawn Quinn



Dawn Quinn is an old family friend from Kingspoint; this recipe is from her Aunt Gilda, her cooking mentor.


1 cup sugar
1 cup rice (short grains)
2 qt milk
1/2 shake salt
4 whole eggs
2 tsp vanilla
2 cup evaporated milk (not condensed)

Heat milk and salt.
Just before boiling, add raw rice.
Cook till boiling point, add 2-3 cinnamon sticks.
When it boils, simmer 15-25 minutes.
Turn on occasion.
Feel the rice to check doneness.
Too fast a boil will get a skin on milk.
Add 1/2 cup evaporated milk.
Let cook for a few minutes.
In a separate bowl, mix: eggs, sugar, vanilla, rest of evaporated milk.
Take some of done rice, add to bowl, mix then add to hot stuff.
Let cook until thickens, 5-10 minutes.
Put in serving bowl.
Sprinkle cinnamon on top.
Take sticks out.
Serve hot.