I found this recipe by searching for Horn & Hardart rice pudding which I loved growing up in NYC. After reading reviews I decided to goslow cooker route. Followed recipe exactly at the beginning as far as ingredients. First got milk warm in cooker on high. Stirred in rice & sugar. Keft on high for 3 hours, stirring every 1/2 hour. Then I looked at it and seemed a l;ittle loose. I left lid to cooker a little ajar and let cook another 1/2 hour. Then mixture got thicker. Tempered in 2 eggs to 1/4c half & half, 2 teaspoons of vanilla and stirred in to rice mixture very well. Reduced heat to medium on slow cooker and cooked another 20 minutes. Shut off cooker and I stirred in some raisins which I plumped in boiling water. Horn & Hardarts rice pudding had raisins. Put mixture in a disposable aluminum tray on a sheet pan. A little cinnamon on top. Then put plastic wrap directly on top of mixture. I let it cool about 40 minutes and then put it in fridge. First thing I did when I woke up today was sampled it. OMG this was PERFECT, CREAMY and absolutely DELICIOUS.
I would suggest a slow cooker, because it is a no brainer controlling heat where you risk scorching on a cook top.
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I found this recipe by searching for Horn & Hardart rice pudding which I loved growing up in...