I would give the recipe itself five stars as it tastes wonderful, but the written directions one star, as if you follow them you will wind up with what my husband referred to as "a tasty rice pudding drink". I would revise the written directions as follows:
1. In a large saucepan, combine 1/2 gallon milk, sugar and rice. Bring to a boil and reduce heat to low. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
2. In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for at least 2 minutes or until pudding reaches them desired consistency. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
The third step was fine as written. The second time I made the recipe, I modified it slightly by taking the 1/4 cup of milk for the second step from the original half gallon and adding a fourth egg to make the recipe just a bit thicker and richer. The pudding is really delicious, but following the original instructions as written won't result in a thick pudding as it does not thicken on cooling. A few slight changes and this is a five-star recipe!
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I would give the recipe itself five stars as it tastes wonderful, but the written directions...