Classic Rice Pudding Recipe

By Jean Teller
Published on August 11, 2011

Mary Arnold, Ruidoso, New Mexico, writes, “In the early 1960s, I used to make rice pudding using a recipe from the back of an Uncle Ben’s rice box. It was made with half-and-half or heavy cream.”

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Recipe Box: September/October 2011 – Easy Slow Cooker Recipes

Dodie LaPlante, Charlestown, New Hampshire, sends the recipe from the Uncle Ben’s website. She writes, “I couldn’t find the recipe in my stash, so I went online. They are old recipes, but the company’s site still had it, along with tons of others. Enjoy.” 

Classic Rice Pudding

1?3 cup Uncle Ben’s converted rice
1 1?2 cups water
1?3 cup sugar
1 teaspoon cornstarch
1?4 teaspoon salt
1 1?3 cups milk
1 tablespoon butter or margarine
1?2 teaspoon vanilla
2 egg yolks, beaten 

Combine rice and water in medium saucepan. Bring to a boil, then reduce heat. Cover and simmer for 25 minutes, or until rice is very tender and most of the water is absorbed.

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