Recipe: Reispudding / Rice Pudding

October 10, 2016 | Recipes

Need a break from apple and pumpkin? This new recipe provides a nice alternative for Fall, or any time of year!

Reispudding / Rice Pudding

4 cups milk
½ cup rice
2 tablespoons butter
¼ cup sugar
¼ teaspoon salt
2 eggs, beaten
1 teaspoon vanilla

Stir together milk, rice, butter, sugar, and salt. Pour into double boiler and cook slowly until rice is soft (about 1 hour).

Beat eggs well. Remove 1 cup hot milk and rice mixture and gradually add to beaten eggs. Then return to rice mixture. Stir in vanilla. Serve warm topped with a sprinkle of cinnamon.

Yields about six servings.

This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.

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