Thanks for watching! Become a Patreon member for full meal videos. Italian vinegar chicken, creamy polenta, and roasted broccolini is dropping this week: www.patreon.com/sipandfeast Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/ Trust the process on this one and you will get the most creamy delicious rice pudding! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
I'm in Asheville, NC and we're dealing with the after effects of Helene. Still no water service after more than a week. But we have power in this tiny part of the City, so we're blessed. Folks here wanted something sweet after more than a week of eating things out of cans and sandwiches -- then this video gave me an idea! Couldn't spare an egg, so I subbed two tsp of corn starch. No raisins, so I subbed dried cranberries. Reconstituted some evaporated milk, as regular milk is a valuable commodity. For part of the milk and for the sugar, I used about a half cup of sweetened condensed milk (I probably could have used less, but no one complained). Used water from a dehumidifier that's been running in a clean room for use with cooking and washing water. Chef's kiss. 10/10 would make it again this way if we're ever subjected to another deadly hurricane up here in the mountains. But after this, Lord willing, I'll make it the "right" way. Thank you from down South, guys! This recipe came at exactly the perfect time. PS: if any of you are so inclined, please pray for Helene victims and donate to the Western NC Chapter of the Red Cross.
You're a resourceful gal! Sounds like I would've done the same things! Prayers your way. Be strong while facing this UNNECESSARILY horrendous disaster.
My mom made rice pudding, i don't know what she used but we were very poor and all i know is it was a real treat. Hunger is the best sauce. We were never asked what we wanted to eat, we ate whatever was put on the table. We were a family of 18 so there was never left overs. RIP Mom and Dad. Your videos brought back memories. Good memories we didn't have much but we were happy.❤
My mother used to make rice pudding, but I lost her recipe. She would soak the raisins in rum overnight. Thank you for your wonderful recipe, I look forward to making it.
When I was a boy, back in the 60s and 70s, my Dad would make a baked rice pudding. He wouldn't have used cream, as we couldn't have afforded it, so I think it was just milk, sugar, and long grain rice (because that was the most common and cheapest in those times in the UK); sometimes he would add sultanas. I can still see him now, putting the oval-shaped, oven-proof glass dish into our gas oven, a few knobs of butter floating on the top of the milk, and instead of cinnamon, we always had nutmeg. My Dad did the everyday cooking in our household, and mum made breads and preserves (Jams, marmalades, chutneys, and pickles). I loved that dessert - rich and creamy, the skin on top so sweet and exotically spiced with the nutmeg, and a great dollop of one of mum's jams crowning it all! Rice pudding is very underrated!
I just watched sip n feast,make rice pudding this morning,wow now your takling about it. lol my mom made it the same way u discribbed when we lived in scotland.
@@browndog9402 That's very cool! I hope it inspires you to have a go at your mums version - I will certainly be having a go at my Dad's recipe within the next week.
I have been looking for a certain rice pudding recipe since the 70's. My Aunts older sister always brought it to all our family dinners and it was the best I have ever had. She wouldn't share her recipe with anyone and it died with her. So sad. If I make something someone likes I feel honored if they ask for the recipe and always share with them.
When I was growing up in Berlin, my grandma would bring the milk, rice and sugar to a slow boil and then remove the pot from the heat, wrap it in a bath towel and stick in into her down duvet in the bed and let it sit for about 4 hours. She would make this when she had her errand day or doctor appointment. When she got back home, she would mix in an egg and serve it with a dab of butter and cinnamon sugar. This was THE BEST rice pudding ever!
My grandma helped out in our home when our mother was sick, she also used to wrap stuff in a towel, or put it (clean of course) under the bed covers. So my father who'd come home a bit late, would usually still have something nicely warm to eat, without it feeling "hastily" reheated.
@alexschwarz4749 Yeah, those were the times before we were made to believe that cooked food spoils within minutes and must be refrigerated while preferably still hot 🤦🏼♀️.
@josephmunch724 she had to be resourceful. Was born before WWI and raised my mom through WWII in Berlin while my grandpa was in the last place he wanted to be.... at the Eastern front, freezing his ⚾️🥎 off in Russia. He, unfortunately, didn't manage to come back home, either.
One of my favorite desserts ever! My Mothers 70 y/o recipe is the best! Medium rice is the way to go! I use River Rice or Rico. My recipe calls for 1 quart milk & 1 pint of cream. It does soak up all the liquid & get very thick! The trick is cooking very slow. 1 whole vanilla bean makes all the difference. Thx for this video! Yum! 👌🏼😋
The best rice pudding I've ever had was at the now defunct Towne Restaurant on Allen Street in Buffalo, NY. I lived there for 3 years, and when I moved away I never found anything as good until I discovered a Greek restaurant here in Florida. The Greek head cook gave me his recipe and it was pretty much the same as yours except he also added a cinnamon stick to the pot while cooking the rice. No coloration from the cinnamon stick.
Thank you for this video. I remember going to a Greek restaurant with my friends when we were 12 and 13 years old. We would all order this kind of delicious rice pudding with whipped cream and a dash of cinnamon on top. Oddly, my mom never made rice pudding. Going to the restaurant made us feel all grown up and since we were all babysitters in those days, we used our own money. This brought back fond memories for me.
Your son cracks me up,he doesn't hide his feelings when you make something good! You can tell he really enjoyed this dish. Now I want to try it. Looks sooo delicious!!
I learned how to make rice pudding from my grandma when I was 5or6, and she made it this way. I always loved it, I think she made me stir the rice to get me involved. It did take forever but it was worth it. In years since I have experimented with coconut milk and found it really good and different. Thanks for sharing, your son reminds me of myself, good job 👏👏👏👏♥️♥️♥️♥️
This looks great. I've made mine for years with (2 to 1) leftover cooked rice. I mix in whole milk (or half and half) sugar, cinnamon, and eggs. Then I bake it at 350 until done. I serve it warm with heavy cream. I'm not a raisin fan either, so sometimes I add sliced bananas. Rice pudding and bread pudding are two of my favorite comfort foods. Thanks for sharing!
Your rice pudding sounds the way we ate when I was a child. Served with whole milk not cream. To this day rice pudding is still a favorite of mine with tapioca second.
I made this today and it is the absolute best! I omitted the raisins and added 1 extra tablespoon of sugar. It was perfect! Not too sweet. Just right. Your instructions were spot on! From the time I started cooking to finish was 1 hour 5 minutes. Thanks for sharing what’s going to be a new family favorite at my house 😊
I used to make rice pudding fairly often when I was learning to cook. The recipes I used were OK, but the rice-to-liquid ratio was lower. This one looks perfect! I can't wait to make it this fall!
Perfect!! I fixed it earlier! Magnificent! I’ve never made (or even eaten) rice pudding before. My husband loves it tho, so I thought I would give it a try--cooked mine for 55 minutes. No raisins so I increased sugar. Mine is just a tad thick--but still amazing. Used vanilla bean and vanilla. My hubs says it is better than his mom’s!
As a Puerto Rico/Cajun woman I grew up eating it. And, still serve it to my grandchildren on chilly mornings. I also serve Cajun Couche….warm corn bread over a bowl of milk! Yum, Yum.
OK. Rice pudding is an all time favorite for me! And I like it warm or cold!! I haven't watched yet, but I'll start by saying my MOM made the best rice pudding in the world. She brought her knowledge of how to she made it from Europe when she immigrated here in 1952. SO let's watch and see how it goes. LOL! OK I've watched your process. Your recipes looks amazing!!!!! I'm sure I would love it!!! But I'll just tell the differences in the way my Mom made it. Mom did use all milk. When you added the egg mixture, Mom added just the yolks (tempered) and cooked for a little while. THEN! She whipped the egg whites to an almost stiff peak, with a little sugar, and folded it into the warm rice. That made the texture very fluffy! Thanks for sharing what does sound like the best Rice Pudding!!! I'm inspired to make some!
My neighbors next door are my Cuban family and boy oh boy! Mommy’s rice pudding is so amazingly good that I’ve yet to find anything that compares. In all fairness, I love rice pudding, good rice pudding and will give this recipe a try but with golden raisins instead of the darker version. Thank you for posting and taking time to curb the masses craving for rice pudding.
Absolutely truth! I was blessed with a ring at my door bell last evening and their daughter had a bowl of cornbread type fried fritters made from fresh, homegrown corn. I made me a spicy type ketchup and went to town on them! LOL Left no fritter behind. ❤
I tried this recipe over the Christmas break ... I live in Japan and am a bazillion miles away from family so I needed something to pick me up. The recipe did the trick! I followed it exactly as suggested, cooking over a low flame gas stove and had no problems at all. The timing was spot on. I did make a substitution: I used Half and Half instead of whole milk and it worked out GREAT. I also added about 3/8 cup of raisins and about 1/8 cup of craisins (dried cranberries with reduced sugar). BEST rice pudding I ever had!😋😋😋
I worked in a German deli in Queens as a kid for four years. There were no raisins in their baked RP and it was covered with a meringue. There are, as you know, a lot of subtle differences between salad recipes in the NY area. I've managed to pare down the ingredient size so I don't have to peel (or use the machine) to peel 25 pounds of spuds, or slaw, or macaroni. Your recipes remind me a lot of my deli years. Cozy Shack is very good and Goya also makes an excellent RP. Keep 'em coming.
I made this today (Christmas Day) for my husband as it's one of his favorites. I used Jasmine rice as it's what I always have on hand. It turned out great and he loved it! Out with the old recipes as this will now be my go to.
Man you're taking me on the wayback machine with this recipe. Rice pudding must be a Northeast thing because I rarely see it here in the South. I need to make this tomorrow. I found the secret to making it really creamy is short grain rice like Kohuko Rose or Calrose and stir with a spurtle, a special stick that was designed for making oatmeal creamy but it works for many other things.
@@SipandFeastCouldn't agree more! I love it when u have a new recipe come up in my feed. I also love the extra education u give bc it develops my skills as a cook! Martha Stewart & Jacques Pepin are like that so ur in the best company of Chefs! Thank u so much for caring like that! ❤
I've been searching for years for the perfect rice pudding recipe. After watching your video today, I followed all your directions and made rice pudding that turned out perfect! Thank you for sharing and demonstrating this wonderful recipe.
Just found your channel and I am now a subscriber. I looked at your other recipes and they look amazing. Look forward to binging them over the next couple of days.
I have to thank you and your family for sharing this recipe. It's a favorite treat of mine and I've tried to make it many times with no success. I used organic Carnaroli risotto rice and it turned out perfectly! The texture is delightful. It's so nice that I no longer have to buy rice pudding from my grocery store or deli. This version is far, far superior anyway! Bless you :)
My mother and I came up with a rice pudding recipe years ago. It's a treasure for me...we're from Georgia. She grew up with a baked rice pudding, so that's what we kind of recreated. It reminds me of a soft, baked custard with rice and raisins. It's so good. I could eat it for supper, easily. My paternal grandmother was born in Charleston, SC, and raised in Savannah, Ga...there was lots of rice in her family. She even put it in her southern cornbread dressing, which was delicious. Needless to say, I love rice, and I know I would love your version of rice pudding.
I love rice pudding. My grandmother separated the yoke from the white. When the pudding had cooled she would whip the white then fold it into the pudding. I could never duplicate her recipe so now I never eat rice pudding anymore. Hers was so light and the vanilla flavor was perfect.
Yes! My standby recipe uses 2 cups of milk to 1/4 cup of rice plus 1/2 cup of cream and 1/2 cup of sugar. Cooked in a double boiler for two to three hours. Needs stirring until the sugar melts. If the milk is preheated (microwaved), that doesn't take very long. Then check every 20-30 minutes -- and be sure the water doesn't all evaporate from the bottom of the double boiler. The common denominator is time. Long cooking creates a rich almost caramelized pudding. Most comforting food I know.
My British grandfather made rice pudding every day, but even though I always love it I haven’t made it for YEARS. Grampa baked his in the oven, but I’ll fallow your instructions. It’s winter in northern Canada so I’m ready for comfort food. ❤️
My sister and I ate at a Mediterranean restaurant last week. They made their rice pudding was very creamy tasted very good, and they put pistachio in their’s instead of raisins. It was very good. Blessings to all of those in western North Carolina and eastern Tennessee.
My favorite rice pudding recipe is the one I got about 40 years ago from Dear Abby's Cook Booklet. I don't have the patience to stand there stirring for so long when I can use a double boiler that can just simmer away.
I have NEVER had success with rice pudding but this recipe is AMAZING! It works!! It is delicious and I thank you for sharing it with us. ❤ James is a sweet kid ❤
thank you. It's not a difficult recipe but it does take over an hour to stand and watch the heat and stir. I don't have a problem with that because the results are worth it. I've watched others do such a recipe but you're the only one who gave advice and tips on the liquid quantity, ratio and the overall time to thicken. so good tips there
I always make my mom's awesome baked Rice Pudding served with cream warm or cold and man, is it good! I can't wait to try ur creamy version! Thanks so much!
Thanks for this show. I've been looking for a great rice pudding recipe. There are only about a million on RUclips and are very confusing. I will surely try this one.
My Nana in PA made the best rice pudding (no raisins) but she slow cooked hers in the oven - stirring every 15 min or so. My cousins and I would fight over the 'skin' it formed on top. Fun memories. Love rice pudding, can't wait to try your recipe. My husband LOVES your macaroni salad, after living on LI for 20 years we moved south. But NO WHERE else can you find food as good as LI has!!
I've used your recipe a few times and made the most delicious, silky rice pudding. This time I made it using my rice cooker. I cooked the rice as directed first, then added the remaining 6 cups liquid (I used 2 cups water to cook the 1 cup of uncooked rice first) along with the sugar and a pinch of salt. Then set it on the porridge setting. When it finished cooking I stirred it well then added the tempered egg. Cooked it on the porridge setting for another 10-15 minutes to thicken it a bit more. Once it was to my liking, I stirred in the vanilla and cinnamon. I was able to step away and do other things while it was cooking. And it came out awesome!!
Growing up, my mom always made puddings. She was from the depression era. My job was to stir the pudding which I happily did while spending time in the kitchen with my mom as she cooked for us. Loved seeing this recipe!
So happy you posted this would love for you to do an episode on the egg custards that you used to come in the silver foil cups. I’ve been looking for a recipe but haven’t found one that’s right
Can't wait to make this. I was just telling my family about the rice pudding the French Cook made when I worked in Hartsdale, New York for a summer way back in the day. She made it once a week and I couldn't wait for that day.
I haven’t tried the recipe yet, but I enjoy the way you “tawk” because it’s exactly how I do! Lifelong New Yorker. My adult children still mock me, especially when I make fresh-brewed “cawfee!”
Ok I just made this with my grandson!! Actually he made it with my supervision, he is 8! It was so easy and it came out so delicious!! We are a fan and wrote down the directions and ingredients!! He was super happy to share with his family tonight and tomorrow for Thanksgiving!!❤ Happy Thanksgiving friend!!
Thanks for this! Can’t wait to make this. One thing is- I’m surprised you didn’t mention adding dollops of toasted meringue. Gotta have that meringue!!
1 hour and 7 minutes . First time ever making rice pudding . I used sushi rice . Came out great . I did add 2 xtra tablespoons of sugar . Thanx Jim and Co.
My mom in law made the very best rice pudding! My much better half is Puerto Rican and he loves my rice pudding but oh how his face lite up when eating her’s! I asked her to show me hers and she used coconut milk 💖💞 I will try yours because I like the method. Thanks for sharing!
There go my plans for the day. Now I'll be making rice pudding. Made the rouladen, something I've made forever, and used your recipe. Fantastic! The rice pudding looks perfect
I love the taste tester. He has this wonderful, honest combination of "up yours" to dear 'Ol dad, with a strong streak of respect. Love it, even if he doesn't always like the food he is testing.
Thanks for watching!
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Trust the process on this one and you will get the most creamy delicious rice pudding! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
Love the recipe, but when it comes to the raisins, I will pray for you and my wife.
I'm in Asheville, NC and we're dealing with the after effects of Helene. Still no water service after more than a week. But we have power in this tiny part of the City, so we're blessed. Folks here wanted something sweet after more than a week of eating things out of cans and sandwiches -- then this video gave me an idea! Couldn't spare an egg, so I subbed two tsp of corn starch. No raisins, so I subbed dried cranberries. Reconstituted some evaporated milk, as regular milk is a valuable commodity. For part of the milk and for the sugar, I used about a half cup of sweetened condensed milk (I probably could have used less, but no one complained). Used water from a dehumidifier that's been running in a clean room for use with cooking and washing water.
Chef's kiss. 10/10 would make it again this way if we're ever subjected to another deadly hurricane up here in the mountains. But after this, Lord willing, I'll make it the "right" way. Thank you from down South, guys! This recipe came at exactly the perfect time.
PS: if any of you are so inclined, please pray for Helene victims and donate to the Western NC Chapter of the Red Cross.
You're a resourceful gal! Sounds like I would've done the same things! Prayers your way. Be strong while facing this UNNECESSARILY horrendous disaster.
You couldn't pay me to donate to the Red Cross. Ever.
Yes! We are praying! Our friends son lost everything in his valley. Very traumatized.
Talk about making the best of a horrible situation! ❤❤❤❤
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼💗💖💕💕💞💓
My mom made rice pudding, i don't know what she used but we were very poor and all i know is it was a real treat. Hunger is the best sauce. We were never asked what we wanted to eat, we ate whatever was put on the table. We were a family of 18 so there was never left overs. RIP Mom and Dad. Your videos brought back memories. Good memories we didn't have much but we were happy.❤
My mother used to make rice pudding, but I lost her recipe. She would soak the raisins in rum overnight. Thank you for your wonderful recipe, I look forward to making it.
We know it is really good when James can’t stop eating it😉
The boy was shoveling it in like a stoker for a coal furnace wasn't he. 😆
When I was a boy, back in the 60s and 70s, my Dad would make a baked rice pudding.
He wouldn't have used cream, as we couldn't have afforded it, so I think it was just milk, sugar, and long grain rice (because that was the most common and cheapest in those times in the UK); sometimes he would add sultanas. I can still see him now, putting the oval-shaped, oven-proof glass dish into our gas oven, a few knobs of butter floating on the top of the milk, and instead of cinnamon, we always had nutmeg.
My Dad did the everyday cooking in our household, and mum made breads and preserves (Jams, marmalades, chutneys, and pickles).
I loved that dessert - rich and creamy, the skin on top so sweet and exotically spiced with the nutmeg, and a great dollop of one of mum's jams crowning it all!
Rice pudding is very underrated!
I just watched sip n feast,make rice pudding this morning,wow now your takling about it. lol my mom made it the same way u discribbed when we lived in scotland.
@@browndog9402 That's very cool! I hope it inspires you to have a go at your mums version - I will certainly be having a go at my Dad's recipe within the next week.
I am now craving rice pudding, gona have to make some soon, my mouth is watering. I remember my mom baking it with an egg on the top,so long ago.
And baking it saves all that stirring.
Exactly like my mum used to make, got to have the nutmeg
James has grown so much and he really loves your cooking. Such a pleasure to be a part of your family and the food you prepare for us!
I have been looking for a certain rice pudding recipe since the 70's. My Aunts older sister always brought it to all our family dinners and it was the best I have ever had. She wouldn't share her recipe with anyone and it died with her. So sad. If I make something someone likes I feel honored if they ask for the recipe and always share with them.
I’m so glad you guys mentioned the absolute benchmark, kozy shack :)
what is cozy shack never heard of it?
@@ooohlaa13 It's a brand. They have rice pudding and tapioca. It's decent.
I love Rice pudding with Raisins and Cinnamon. I grew up in Chicago and always had it at Greek owned restaurants. Whipped cream is also great on top.
Also, add a wee bit of grated lemon rind to the milk mixture... flavors pop 😋
Your recipes are so comforting. James is the perfect taste tester. He’s brutally honest which I love.
When I was growing up in Berlin, my grandma would bring the milk, rice and sugar to a slow boil and then remove the pot from the heat, wrap it in a bath towel and stick in into her down duvet in the bed and let it sit for about 4 hours. She would make this when she had her errand day or doctor appointment. When she got back home, she would mix in an egg and serve it with a dab of butter and cinnamon sugar. This was THE BEST rice pudding ever!
My grandma helped out in our home when our mother was sick, she also used to wrap stuff in a towel, or put it (clean of course) under the bed covers. So my father who'd come home a bit late, would usually still have something nicely warm to eat, without it feeling "hastily" reheated.
@alexschwarz4749 Yeah, those were the times before we were made to believe that cooked food spoils within minutes and must be refrigerated while preferably still hot 🤦🏼♀️.
Nothing like a resourceful German grandma 😊
@josephmunch724 she had to be resourceful. Was born before WWI and raised my mom through WWII in Berlin while my grandpa was in the last place he wanted to be.... at the Eastern front, freezing his ⚾️🥎 off in Russia. He, unfortunately, didn't manage to come back home, either.
@@HeikeWoolard Likewise, and her two brothers also never returned from the same place…
One of my favorite desserts ever! My Mothers 70 y/o recipe is the best! Medium rice is the way to go! I use River Rice or Rico. My recipe calls for 1 quart milk & 1 pint of cream. It does soak up all the liquid & get very thick! The trick is cooking very slow. 1 whole vanilla bean makes all the difference. Thx for this video! Yum! 👌🏼😋
The best rice pudding I've ever had was at the now defunct Towne Restaurant on Allen Street in Buffalo, NY. I lived there for 3 years, and when I moved away I never found anything as good until I discovered a Greek restaurant here in Florida. The Greek head cook gave me his recipe and it was pretty much the same as yours except he also added a cinnamon stick to the pot while cooking the rice. No coloration from the cinnamon stick.
I was thinking to try cinnamon sticks for this purpose. Thanks for your comment!
Yes to the cinnamon stick! And in Mexico they also add some large pieces of lime rind. The combination is divine!
I am going to add the stick. I love my pudding cinnamony.
Thank you for this video. I remember going to a Greek restaurant with my friends when we were 12 and 13 years old. We would all order this kind of delicious rice pudding with whipped cream and a dash of cinnamon on top. Oddly, my mom never made rice pudding. Going to the restaurant made us feel all grown up and since we were all babysitters in those days, we used our own money. This brought back fond memories for me.
Greek lesson for the day: rice pudding in Greek is called rizogalo (the i is pronounced e/ hard e)
thank you for a v charming story!
I love how detailed you are when you explain step by step how this is made. This former Long Islander misses deli rice pudding!
Your son cracks me up,he doesn't hide his feelings when you make something good! You can tell he really enjoyed this dish. Now I want to try it. Looks sooo delicious!!
😂He said, "yeah, I really don't like it this way..." and downed the entire bowl😅
I learned how to make rice pudding from my grandma when I was 5or6, and she made it this way. I always loved it, I think she made me stir the rice to get me involved. It did take forever but it was worth it. In years since I have experimented with coconut milk and found it really good and different. Thanks for sharing, your son reminds me of myself, good job 👏👏👏👏♥️♥️♥️♥️
This looks great. I've made mine for years with (2 to 1) leftover cooked rice. I mix in whole milk (or half and half) sugar, cinnamon, and eggs. Then I bake it at 350 until done. I serve it warm with heavy cream. I'm not a raisin fan either, so sometimes I add sliced bananas. Rice pudding and bread pudding are two of my favorite comfort foods. Thanks for sharing!
Your rice pudding sounds the way we ate when I was a child. Served with whole milk not cream. To this day rice pudding is still a favorite of mine with tapioca second.
I made this today and it is the absolute best! I omitted the raisins and added 1 extra tablespoon of sugar. It was perfect! Not too sweet. Just right. Your instructions were spot on! From the time I started cooking to finish was 1 hour 5 minutes. Thanks for sharing what’s going to be a new family favorite at my house 😊
You, going on about milk/rice ratios, and James in the background just quietly scarfing it all. XD You two make a great team!
I used to make rice pudding fairly often when I was learning to cook. The recipes I used were OK, but the rice-to-liquid ratio was lower. This one looks perfect! I can't wait to make it this fall!
James' gustatory enthusiasm spoke volumes about this, Jim! Excellent video. As always! Love all of you! Thank you! - Marilyn
Perfect!! I fixed it earlier! Magnificent! I’ve never made (or even eaten) rice pudding before. My husband loves it tho, so I thought I would give it a try--cooked mine for 55 minutes. No raisins so I increased sugar. Mine is just a tad thick--but still amazing. Used vanilla bean and vanilla. My hubs says it is better than his mom’s!
As a Puerto Rico/Cajun woman I grew up eating it. And, still serve it to my grandchildren on chilly mornings. I also serve Cajun Couche….warm corn bread over a bowl of milk! Yum, Yum.
The video I didn’t know I was waiting for and deserve.
OK. Rice pudding is an all time favorite for me! And I like it warm or cold!! I haven't watched yet, but I'll start by saying my MOM made the best rice pudding in the world. She brought her knowledge of how to she made it from Europe when she immigrated here in 1952. SO let's watch and see how it goes. LOL! OK I've watched your process. Your recipes looks amazing!!!!! I'm sure I would love it!!! But I'll just tell the differences in the way my Mom made it. Mom did use all milk. When you added the egg mixture, Mom added just the yolks (tempered) and cooked for a little while. THEN! She whipped the egg whites to an almost stiff peak, with a little sugar, and folded it into the warm rice. That made the texture very fluffy! Thanks for sharing what does sound like the best Rice Pudding!!! I'm inspired to make some!
WOW! That sounds like it's an added Chef's touch! Thanks for letting us know! ❤
@@sandybowman7140That sounds extra special!
My neighbors next door are my Cuban family and boy oh boy! Mommy’s rice pudding is so amazingly good that I’ve yet to find anything that compares. In all fairness, I love rice pudding, good rice pudding and will give this recipe a try but with golden raisins instead of the darker version.
Thank you for posting and taking time to curb the masses craving for rice pudding.
I know what u mean, the Caribbean cooks are heavenly - my friend is Cuban & u want to close ur eyes & savor every bite of her food! ❤
Absolutely truth! I was blessed with a ring at my door bell last evening and their daughter had a bowl of cornbread type fried fritters made from fresh, homegrown corn. I made me a spicy type ketchup and went to town on them! LOL Left no fritter behind. ❤
Can this be made with coconut milk and sweetened condensed milk?
I tried this recipe over the Christmas break ... I live in Japan and am a bazillion miles away from family so I needed something to pick me up. The recipe did the trick! I followed it exactly as suggested, cooking over a low flame gas stove and had no problems at all. The timing was spot on. I did make a substitution: I used Half and Half instead of whole milk and it worked out GREAT. I also added about 3/8 cup of raisins and about 1/8 cup of craisins (dried cranberries with reduced sugar). BEST rice pudding I ever had!😋😋😋
I worked in a German deli in Queens as a kid for four years. There were no raisins in their baked RP and it was covered with a meringue. There are, as you know, a lot of subtle differences between salad recipes in the NY area. I've managed to pare down the ingredient size so I don't have to peel (or use the machine) to peel 25 pounds of spuds, or slaw, or macaroni. Your recipes remind me a lot of my deli years. Cozy Shack is very good and Goya also makes an excellent RP. Keep 'em coming.
I make rice pudding with evaporated milk and whole milk. This looks very good…have never used egg either. I just might try.
I made this today (Christmas Day) for my husband as it's one of his favorites. I used Jasmine rice as it's what I always have on hand. It turned out great and he loved it! Out with the old recipes as this will now be my go to.
Man you're taking me on the wayback machine with this recipe. Rice pudding must be a Northeast thing because I rarely see it here in the South. I need to make this tomorrow. I found the secret to making it really creamy is short grain rice like Kohuko Rose or Calrose and stir with a spurtle, a special stick that was designed for making oatmeal creamy but it works for many other things.
You can use the handle of a wooden spoon if you don't have a spurtle.
Don't know how long you've lived in the south but rice pudding has been a southern staple for as long as this southerner has been alive (80+ yrs).
It is a favorite of my 77 year old husband here in SW Va. i don’t own a spurtle, yet.
The best family cooking show!
Thank you!
@@SipandFeastCouldn't agree more! I love it when u have a new recipe come up in my feed. I also love the extra education u give bc it develops my skills as a cook! Martha Stewart & Jacques Pepin are like that so ur in the best company of Chefs! Thank u so much for caring like that! ❤
I've been searching for years for the perfect rice pudding recipe. After watching your video today, I followed all your directions and made rice pudding that turned out perfect! Thank you for sharing and demonstrating this wonderful recipe.
James: I like it cold.
Also James: Scarfs both bowls down like his parents never feeds him.
I love Rice Pudding, but absolutely despise raisins. Can't wait to try this plain! Looks perfect.
I don't like the dark raisins so I use the golden raisins. So good
Haha raisins are polarizing to the palate! I have a friend who will get into a fist fight with you if you even mention them. I eat them in shame…
@@chrisfournier6144 🤣
I'm not a fan of raisins either. I use either dried apricots (cut up) or dried blackcurrants... Or both
Raisins are the whole point! Love rice pudding🎉
Just found your channel and I am now a subscriber. I looked at your other recipes and they look amazing. Look forward to binging them over the next couple of days.
love you and your family .I've made some of your recipes, love them. thanks. from a retired farmer's daughter.
my mom used to make this alot in winter, it was delious i liked mine with mixed fruit and carmel mixed in ... yummmmmmm
Looking forward to trying this. I've been trying to find a rice pudding recipe I like for ages.
I have to thank you and your family for sharing this recipe. It's a favorite treat of mine and I've tried to make it many times with no success. I used organic Carnaroli risotto rice and it turned out perfectly! The texture is delightful. It's so nice that I no longer have to buy rice pudding from my grocery store or deli. This version is far, far superior anyway! Bless you :)
My mother and I came up with a rice pudding recipe years ago. It's a treasure for me...we're from Georgia. She grew up with a baked rice pudding, so that's what we kind of recreated. It reminds me of a soft, baked custard with rice and raisins. It's so good. I could eat it for supper, easily. My paternal grandmother was born in Charleston, SC, and raised in Savannah, Ga...there was lots of rice in her family. She even put it in her southern cornbread dressing, which was delicious.
Needless to say, I love rice, and I know I would love your version of rice pudding.
Omg thank you so much for this recipe of the new york rice pudding,it came out so creamy and good my family loved it.
I love rice pudding. My grandmother separated the yoke from the white. When the pudding had cooled she would whip the white then fold it into the pudding. I could never duplicate her recipe so now I never eat rice pudding anymore. Hers was so light and the vanilla flavor was perfect.
I just do it! Trust the proportions, 1:15min low heat and done!! Love it!!
You and James are so cute. I hope he knows how lucky he is to have a chef for a Dad. Great video... Great recipe. Thank you.
Yes! My standby recipe uses 2 cups of milk to 1/4 cup of rice plus 1/2 cup of cream and 1/2 cup of sugar. Cooked in a double boiler for two to three hours. Needs stirring until the sugar melts. If the milk is preheated (microwaved), that doesn't take very long. Then check every 20-30 minutes -- and be sure the water doesn't all evaporate from the bottom of the double boiler. The common denominator is time. Long cooking creates a rich almost caramelized pudding. Most comforting food I know.
love the idea of double boiler to eliminate scorching ... i would think half and half would also work with your recipe
I am excited to try this recipe. Granny used to make rice pudding when I was a week little boy. It was very good, but this looks great!!
My British grandfather made rice pudding every day, but even though I always love it I haven’t made it for YEARS. Grampa baked his in the oven, but I’ll fallow your instructions. It’s winter in northern Canada so I’m ready for comfort food. ❤️
My sister and I ate at a Mediterranean restaurant last week. They made their rice pudding was very creamy tasted very good, and they put pistachio in their’s instead of raisins. It was very good. Blessings to all of those in western North Carolina and eastern Tennessee.
A childhood favorite!!! My gram made it and I was always asking 'is it ready yet?!?' She said it needed patience and so did I ! 😂
My favorite rice pudding recipe is the one I got about 40 years ago from Dear Abby's Cook Booklet. I don't have the patience to stand there stirring for so long when I can use a double boiler that can just simmer away.
Great tip! I made mine 40 yrs ago from an early version of Joy of Cooking which I inherited from my mother+in-law.
I haven’t seen James in a while and I can’t believe how tall he’s grown! Nice young man! Kozy Shack is my favorite rice pudding too.
Looks really good-can't wait to try this today.
Love you guys! And always the most delicious recipes.
I have NEVER had success with rice pudding but this recipe is AMAZING! It works!! It is delicious and I thank you for sharing it with us. ❤ James is a sweet kid ❤
Super creamy and super delicious! Thanks so much for this wonderful recipe!!
thank you. It's not a difficult recipe but it does take over an hour to stand and watch the heat and stir. I don't have a problem with that because the results are worth it. I've watched others do such a recipe but you're the only one who gave advice and tips on the liquid quantity, ratio and the overall time to thicken. so good tips there
I always make my mom's awesome baked Rice Pudding served with cream warm or cold and man, is it good! I can't wait to try ur creamy version!
Thanks so much!
Thanks!
Thank you so much!
Perfect for the season. It's on
I made it this afternoon this is fantastic pudding my niece just got back from NYC i'll be taking her some tomorrow Thanks guys
Thanks for this show. I've been looking for a great rice pudding recipe. There are only about a million on RUclips and are very confusing. I will surely try this one.
Hello from Nova Scotia. Just made your pudding. It is absolutely delicious. Thanks so much for the tasty recipe. Will definitely make again. 😋🇨🇦
I gotta keep this during the cold winter nights. Looks so warm and comforting.
I love rice pudding but, the very best rice pudding is in Puert Rico. Instead of milk, they use coconut milk. It is heavenly. YUM!
PUERTO RICO
Yum! That sounds so good... 🥥 ..I make homemade Tapioca pudding a lot, but haven't tried rice yet.. 🍚
Me encanta Pueŕto Rico 💜💜💜💜💜💜💜💜💜💜Salud!!
I want that. I will make it the Puerto Rican way.
👍 Thanks!
I make rice pudding in the Crockpot and use half regular and half coconut milk. The house smells gorgeous all day 😋
My Nana in PA made the best rice pudding (no raisins) but she slow cooked hers in the oven - stirring every 15 min or so. My cousins and I would fight over the 'skin' it formed on top. Fun memories. Love rice pudding, can't wait to try your recipe. My husband LOVES your macaroni salad, after living on LI for 20 years we moved south. But NO WHERE else can you find food as good as LI has!!
My mom did it that way too. I'm also from PA. Good memories indeed!
Oh that skin was my favorite.
I've used your recipe a few times and made the most delicious, silky rice pudding. This time I made it using my rice cooker. I cooked the rice as directed first, then added the remaining 6 cups liquid (I used 2 cups water to cook the 1 cup of uncooked rice first) along with the sugar and a pinch of salt. Then set it on the porridge setting. When it finished cooking I stirred it well then added the tempered egg. Cooked it on the porridge setting for another 10-15 minutes to thicken it a bit more. Once it was to my liking, I stirred in the vanilla and cinnamon. I was able to step away and do other things while it was cooking. And it came out awesome!!
You have seriously surprised me , it looks the best I must do it . Thanks
Just made it and you’re right , it turned out delicious! Thank you
Growing up, my mom always made puddings. She was from the depression era. My job was to stir the pudding which I happily did while spending time in the kitchen with my mom as she cooked for us. Loved seeing this recipe!
I top with a few cherries, one is never enough and spoon a couple of teaspoons of the cherry juice over the pudding. Delicious.
Wow!! James really enjoyed the Rice Pudding!!! Way to go honey!!,.....Looks great!
So happy you posted this would love for you to do an episode on the egg custards that you used to come in the silver foil cups. I’ve been looking for a recipe but haven’t found one that’s right
Can't wait to make this. I was just telling my family about the rice pudding the French Cook made when I worked in Hartsdale, New York for a summer way back in the day. She made it once a week and I couldn't wait for that day.
I haven’t tried the recipe yet, but I enjoy the way you “tawk” because it’s exactly how I do! Lifelong New Yorker. My adult children still mock me, especially when I make fresh-brewed “cawfee!”
Ok I just made this with my grandson!! Actually he made it with my supervision, he is 8!
It was so easy and it came out so delicious!! We are a fan and wrote down the directions and ingredients!!
He was super happy to share with his family tonight and tomorrow for Thanksgiving!!❤
Happy Thanksgiving friend!!
Always raisins in rice puddig! Yum!
So this is how u make rice pudding!!! My favorite dessert. Will try it. 😊
YEA!! Thank you soooo much. I've been waiting. Tried your skirt chipotle steak sandwich, came out great!🎉
Awesome!
Thanks for this! Can’t wait to make this. One thing is- I’m surprised you didn’t mention adding dollops of toasted meringue. Gotta have that meringue!!
1 hour and 7 minutes . First time ever making rice pudding . I used sushi rice . Came out great . I did add 2 xtra tablespoons of sugar . Thanx Jim and Co.
My mom in law made the very best rice pudding! My much better half is Puerto Rican and he loves my rice pudding but oh how his face lite up when eating her’s! I asked her to show me hers and she used coconut milk 💖💞 I will try yours because I like the method. Thanks for sharing!
There go my plans for the day. Now I'll be making rice pudding. Made the rouladen, something I've made forever, and used your recipe. Fantastic! The rice pudding looks perfect
Thank you!
Thank you!! I have been watching for this and am so excited to make it!❤
Thank you for sharing. Looks delicious.!
Great video!👍 Rice pudding is one of my favorite desserts. ❤
Thanks Team S&S! Can't wait to try this.
Yum! Slow cooked similar to a well made risotto. Excellent job.
Thanks for sharing and showing your recipe. I'll be cooking this up tomorrow. Cheers from East Texas !!!
The kid seems to be loving it even though it's not cold! Looks quite tasty!!!
so nostalgic lived in NJ most of my life so I know what u r talking bout!
I love the taste tester. He has this wonderful, honest combination of "up yours" to dear 'Ol dad, with a strong streak of respect. Love it, even if he doesn't always like the food he is testing.
I grew up with my mom making baked rice pudding..going to try this.looks so easy..thanks
I just love reading all these comments. Ive found Nothing tastes as sweet as "Our Memories"❣️
I'm definitely going to make this.
Finally got around to making it, came out great. Much better consistency than the usual way we make it.
Yummy rice pudding. Thank you for sharing.