FINALLY!! My Gram made her rice pudding like this but in a water bath. When she passed none of us ever got the recipe, it was my favorite. Thank you sooooo much Phyllis ❤️
Just learned of Phyllis's passing last Saturday and this video came up when I searched for rice pudding in instant pot. She's now happy with Mr. Bucky in Heaven. Love and Peace, Phyllis.
My Mom use to make this in a double broiler. We never put it in the oven. This brings back memories. What a great video. You had such a easy mannerism to listen too. Going to miss watching you Phyllis. Bless it be.
Ms Phyllis, you are actually saving our Mother's recipes for future cooks, I hope they try these. I don't know of anyone in recent years besides me who attempts a rice pudding.
Thinking of you, Phyllis. I had the exact thing happen to the custard cups I was making for my Dad on hospice. Couldn't find anywhere that said what to do! It was so nice to hear your wisdom again today.
I bake the 1950 coconut cake was a big hit on my Mom's 90th birthday and last week I baked your German chocolate cake with your evaporated milk coconut and pecan nuts my son now 32 years old mentioned to me that that was the best cake yet I totally agreed.
Thanks for sharing an Instant Pot recipe. I just purchased one last week and haven’t tried it yet. I live alone so I love soups, stews, casseroles etc and the like that can be used as leftovers or frozen. Going to try this recipe...I love rice any way it is served. Mama used to make white rice with butter and sugar. Then I moved to Louisiana and they eat rice like we here in a TN eat potatoes. So I learned that I loved rice sweet or savory. This rice pudding reminds me of my precious Daddy who loved rice pudding and bread pudding. Hope you’ll have more Instant Pot recipes. Speaking of rice...a favorite of mine is chicken and rice. Want to try that in my Instant Pot as well. Thank you again my You Tube friend. Your videos keep me from being lonely many times. 💜💜🙏🙏🇺🇸🇺🇸
I LOVE custard rice/pudding. Brings me back to simpler times. The single blender works better in a taller narrower bowl. Good for fast jobs. As usual thanks for posting the mistakes so we can learn. You ARE the best!!
On a cooking show, think Martha Stewart, it's called an immersion blender but it was used for blending acdeep pot of hot soup that had veggies that needed to be blended into nearly liquid. Like your Vegamite blender. That rice PUDDING recipe is one I've looked for for years, wasn't sure of measurements. Thank you, I saved this to my recipes. It's such a good recipe.
Hi Phyllis, I make cheesecakes, rice pudding, whole chickens and etc. in the instant pot. Take two lengths of aluminum foil and fold them into strips. Place the strips under your bowl or pan in a criss cross, bring up the sides of the strips then you can hold on to the ends of the foil to lower the cooking vessel into the pressure cooker. Just fold the foil strip down at the sides of the pot. When you want to remove the bowl or pan just grab the foil strips and lift out! Works like a charm (even on chicken and roasts). The blender I have used for years, you just need a deeper bowl and you will be enjoying it. Great for soups and sauces as you can use the blender in the pot the soup or sauce is cooked in. We love you and your videos, thank you!
Make a foil sling for your bowl to easily put it down into the pot, and remove it when hot and done. The heavy duty foil works best, and you need to tear off a piece that is long enough to lay over the the pot on both sides, down the sides, and underneath the bowl......a VERY Long piece. Then fold that lengthwise into fourths, or eighths, to make a nice, wide enough foil strap which you place underneath the bowl and use it to lift and lower the bowl down into the pot. Fold the foil over the top of the bowl before closing the lid. Cook. When done, use the foil strap to easily lift out the bowl. No burned hands, no messing around. Just make the foil strap wide enough so the bowl is stable and doesn't toggle on the foil strap. Love your videos, and especially this one where we are in the kitchen with you learning at the same time as you.
Dear Miss Phyllis I've used a hand held blender and they are super useful for homemade soups, I make a big batch in my jam pan and freeze it in soup bags, but when I bought mine it came with a plastic beaker about 8 inches tall that I use for salad dressings and also pureeing small amounts of fruit to go with fresh yoghurt or on meringues. Best wishes to you and Mr. Bucky, your videos are always a high point in my week over here in England.
I love your voice. I do love your talent too. A screechy voice drives me away. You have a way of explaining why you do things the way that you do . I had to learn to cook after thirty some year's of marriage. I look for easy things. I as eating out a lot but my doctor made me cut way down on sodium so I almost have to cook everything myself.
Stick blender are best for creaming vegetables for soup or thicker sauces that need blending. My stick blender came with a whisk attachment to use for blending things like eggs and milk. I can't wait to try your recipe! Thank you so much.
I love rice pudding or custard. I tend to leave out a lot of the sugar. My old recipe was from the days when milk still had most of its cream in it so that made up for much sugar. Love your podcast.
Phyllis, I've never seen you so excited over tasting any dish like this before. You are so sweet. I will have to try this recipe. FYI, if you fan fold a piece of aluminum foil and slide it between the handles, you should have an easier time getting your bowl out of the pot. Thank you for sharing this recipe with us, and thank you for being you!
Phyllis! You had my mouth watering for your wonderful rice custard (or rice pudding). Forget the immersion mixer, just use the hand mixer! You made me laugh about your getting burned (something I would do). We are alll still learning!💕💕💕
I had a hand-mixer similar to that one, but the only thing I liked using it for was mixing mashed potatoes. I got rid of mine. I've had a Sunbeam hand-mixer with its two simple beaters for years that still works best for everything I do. Anyway, I'd completely forgotten about this rice-pudding recipe (we call it "pudding"). My mom made this a time or two when we were kids. I really enjoyed your video on it. Brought back happy memories again.
So very much enjoyed this video, homemade rice pudding is my favorite.🍜 sometimes I make it with part evaporated milk and part regular milk. I love the flavor of evaporated milk, so I love it that way. Will try your recipe real soon. Thanks Phyllis
Gotta love how Miss Phyllis would try new appliances like the Instant Pot and this blender. I laughed until I had tears. We will sure miss this. Fortunately we have many videos to watch again and now Steven's as well.
Miss Phyllis, I've learned through trial & error, to make foil "slings" for each handle of the IP trivet. Just fold the foil in quarters and loop it around the handle. You also need at least 1 cup of liquid in the pot. I LOVE custard and rice pudding. I can't wait to make this. Thank you and God bless.
Ms Phyllis, I cracked up! “I ‘might’ have eaten some of that topping.” Lol. I’d prob make a double batch next time then you can sneak some - oh, who am I kidding - a LOT - and nobody’ll be the wiser! When making your salad dressings, I’d use a mason jar to mix them with the immersion blender. The jar is tall and the top curves inward to corral the dressing back into the jar instead of hurling it outside of the jar. Also, perhaps find a bowl similar to your utensil holder or perhaps use your utensil holder on the counter there to make the pudding in. It’s tall and easy to grab out of the instant pot with an oven mitt. Others have also mentioned using aluminum foil as a sling to pull up on either the handles of your rack or around the bowl itself. Any of these ideas’ll work. Thank you for showing us how to make these wonderful recipes.
Thank you Phyllis for this delicious recipe. For me, it tooks 30 minutes in my instant pot but I made the mystake of venting immediatly the steam. The custard is absolutly delicious when its warm and the day after, its taste like heaven ! ;-)
Tall and deep for immersion blenders. I just love them. I make tomato sauce from fresh tomatoes cooked a bit using the immersion blender and I do not have to slip the skins off. It just purees them right up. Then I freeze flat in zip lock bag. Tastes fresh and lovely. So much flavor in the skins. Use a mason jar or old mayo jar to make dressing in. YOu can make 1 minute homemade mayonnaise with an immersion blender....so good and also flavored mayo is easy to make.
I think this is my favorite video!!! Felt like you were talking directly to me haha. For your Instant Pot, they say to make a sling out of aluminum foil to remove bowls, etc easily.
I have a 16qt Presto that I still use. I also have an electric pressure cooker, but it is not the instant pot brand. The blender stick is high powered! I use mine mostly for pureeing tomatoes to make juice to can. I love rice pudding. Thanks for the recipe.
I like very much that way of making "rice pudding or custard" like you say .... I dont have a Instant pot but the classic presto pressure cooker and still use them for this type of pudding, even bread pudding is a real delish cooked this way ... May I dare a comment? I have been using for years and years that type of stick blender .... like you, just dont like the splashing all over... so I use a pyrex jug like a 4 cups measuring cup or the 8 cups one.. no over cleaning on the stove :-) Have a great day... (Sorry my english writing is not always perfect, I'm french speaking) Best regards from Montreal .....
Daniel, Your English writing is excellent. A 1 1/2-2 quart plastic drinking container is great also in using your stick blender. You can wash the container out before using it again.
Hi Phyllis. I have been using a stick blender like that for years and can’t live without it now. They don’t work well in shallow or bowl shaped containers. I use a tall mixing glass or the pot you heated the milk in with straight sides even. As long as you can get the blades well below the liquid. It just takes a little practice.
When it's too shallow for the blender, I usually tilt my bowl so that most of the liquids/ingredients go to one side, making it deep enough for the stick blender to do its job. I love my stick blender!
I think I'm going to try this today. It looks great. Thanks ☺️ I have a stick blender also and yeah, they can make a mess and they work the best in a tall, more narrow bowl or a Mason jar. They are quick and handy and I do like mine but I've been splattered when not careful, lol.
hi Phyllis, love all your videos. I often watch your videos late at night and your sweet voice makes me Drift Off to Sleep. that's not to say that your videos are not good it's just your voice is very soothing to me. regarding the blender wand, it is better used 4 more liquid things such as tomato soup or butternut squash puree and best done in a large pot. it intentionally has a lot of power so that it can break down solids not necessarily just to combine ingredients. you're right in that it is not the right tool for every job. looking forward to your next video
Ooohh I do love Rice Pudding. The Instant Pot seems like way too much trouble for me. I know they are very popular now, but many of us can not afford such fancy appliances. I will use the oven. I agree with you, serving it warm is delicious! Thank you so much for sharing.
Going right out to make some in my instant pot. Many thanks for working out all the kinks 👍 I have that type of blender and have used it in saucepan at the stove . It should work in a a cup with enough circumference. Place in the cup , then turn on, move slowly up and down. Hope this makes sense. Now on to the rice pudding.
Wow, you have 2 new "toys" to play with in the kitchen. ;-) Thank you for noting how to make this if one doesn't have an instant pot. I really appreciated it! Love the pecan streusel topping with it! I still remember my mom telling us horror stories of pressure cookers from her generation. She's gone now which is too bad in so many ways, but she probably would have loved these now :)
Great video, I personally do not like a stick blender, I find it is more trouble than it's worth. Give me a blender or food processor any day of the week, and twice on Sundays (just something my Grandmother used to say) lol.
Miss Phyllis, regarding the stick blender: It would work better in a tall narrow vessel which would keep the contents from slinging all over the kitchen. You were spot on when you said your bowl was too short. If you had a higher sided bowl, it would have been better. Also, the stick blender works great in a pot too, but again the pot should be high enough to contain the splashing. To make your salad dressings, find a beaker that is high and somewhat narrow. I'm sure you have something in your kitchen that is perfect. A measuring cup would be perfect if it is the high kind, perhaps 4 cups or so. I do so enjoy watching you in the kitchen with your full energy and enthusiasm. I never miss your videos.
As a professional Chef by trade who uses stick blenders all the time, it will become one of your most beloved kitchen utensils. They are incredibly useful for so many things and much easier to use than a blender or food processor. I would throw away everything in my kitchen except my big wooden cutting board, my French knife, my cast iron skillet, and my stick blender, you can nearly do anything with it once you get comfy on how to use it. Avi Bonn is totally correct. I have nothing to add other than that is good advice. Something that has sides at least as tall as half the blender. BTW, love your videos. I am a West Virginia boy and your traditional Southern videos are my favorite.
Hahaha, you should've seen me blowing on that sample taste on the spoon when you dug it out! I was getting ready to taste it myself! Egg custard of any kind is one of my favorite food textures ever.
I don't know where that first comment about hair came from, I didn't write that! You definitely need a taller bowl, which will help with the mixing and also with getting it in and out of the pot. And you might want to invest in some of those little silicone fingertip grippers to help. They don't cost much at all.
That looks delicious. I can’t wait to try it! Every Easter my mom made (and I still make...keeping with tradition) rice pie. It’s made in the oven and you cut it into squares...no fork or spoon required, lol. Very good! The recipe calls for a crust, but my mom always just used a Pyrex dish with no crust. As for your new emulsion blender, I use mine only for creamed soups that need to be smoothed out (I run it right in my soup pot) and sometimes in a large tall glass to make a smoothie, milkshake or whipping cream in a pinch. The trick is to move the blender stick up and down to kinda mash and smooth things. That’s my take on the emulsion blender...hope that helps with ideas. Thanks again for a yummy dish and I have to tell you that I thoroughly enjoy you and your videos Phyllis!!
Mmm the custard looked great. I love custard, also a good custard pie w/nutmeg. As for your (I call them stick blenders) issue with that, those are typically used in large pots on the stove top, such as when you're making a soup and you want to puree it a bit. Of course the pot has high sides, so you don't get the splashing everywhere.
Ms. Phyllis, I have a stick blender and use it constantly to make bulletproof coffee, mayonnaise and salad dressings. I do them in a wide mouth 2 quart ball jar...works perfect and keeps everything where it should be. Stick blenders require something tall to be effective. Depending on what you're making, salad dressings, use something narrow and tall. Try the 2 qt wide mouth, straight side ball jar. You can emulsify dressings and mayo in, literally, seconds.
I have an immersion blender and only use it for soups and sauces. Last time I used it I made broccoli cheddar soup and it comes out perfect every time. Definitely use bigger pot when I do it 😉
Oh my, my! You know I’m going to try this recipe! Lol I think I’ll do the oven method, but if I’m ever in a hurry, I’ll definitely try the electric pressure cooker..:) You we’re cracking me up over that immersion blender. I don’t know why ppl said you needed it? I really rarely use mine. I’d say I only use it for big pots of soups or salsa that I need to thin out, in the pot. Other than that I use a hand mixer, stand mixer, or blender over that..lol Either way, you get a gold star from me!! ⭐️ Thanks so much for this great 50’s recipe!! 🌷🤗🦋
Miss Phyllis I love rice pudding. My mom would make this and that little bit of nutmeg really makes the difference. I have found that the hand blender does best in a deep bowl. I use mine quite often.
Hi Phyllis,. I had an immersion blender and it's great for salad dressings but use a pint size canning jar instead of a measuring cup. They really are nice once you get the hang of it.
For the handheld unit, use a jug to mix your milk etc., or a tall ice-cream bowl for mixing things! Yes you're right higher sided containers work the best. When making your mayonnaise find a jar the the blender fits into the top with a bit of room to spare and tall if you ca too, and make your dressings in that jar. For the IP take a length of foil longer the the bowl you are using, fold it over three times to make a sling, place the sling on the table/bench then put bowl on top in the center and lower it into the IP and fold it into the center cook what you have in there, when done just lift it out with the sling, and do be careful, as it all is HOT, and try not to lift it too far away from IP to set it down, hope that makes sense Phyllis, I love rice custard/pudding, looks yummy!
Try a wide-mouth mason jar to mix your dressings with the hand blender. When these blenders first came out they came with a tall cup. They showed how you could turn skim milk into a whipped topping by starting at the bottom with the blender and then slowly moving it up. I use mason jars to make my dressing, but didn't think about using the hand blender until now. I'm going to try it and get back to you. I've used my hand blender the most for pureeing soup right in the pot. By the way, thanks for making me drool all over myself, now I have to go change.
I have a Braun immersion blender and its low speed doesn't splatter - even in a smaller bowl. It also has a higher speed but I seldom need the high speed. The Braun comes with a "bowl" that looks like a drinking tumbler - deep and narrow. That is excellent for mixing smaller amounts of eggs. milk, etc. No splatters at all. I use mine mostly for pureeing hot soups and vegetables directly in the cooking pot.
I love my instant pot. Rice pudding has always been an enigma to me! The rice never comes out....I by all kinds of varieties. This with the cooked rice, looks like I might do it this time. So excited! I call that "stick" an emulsion blender. I can really only use it in large pots. I like it because you can do it right on the stove top. The long handle is cleaver.
As you worked out Miss Phyllis, you can't whip eggs with a stick blender. It whips cream 10 times quicker than a hand beater though, and its great for repairing split sauces, and of course puree-ing soups....when using a stick blender, tall narrow vessels are best- just like your large tall glass mixing jug that I covet so much😉 Seeing you enjoy it so much you couldn't help eating it made me smile
Next time I make rice, I’m going to have to try this. I love rice custard and I’m pretty sure my husband does also 😄. I use my immersion blender in a much deeper pot or in my slow cooker, for like a cream soup. Something that is chunky that I want to make more smooth. Think of it like a milkshake blender. I haven’t tried it in my Instant Pot, but I’m sure it would work fine in it also. Thanks for sharing❣️. 😊🕊🌈❤️☘️
Love "I might have eaten some while I was doing that. Probably did." 😄😄😄❤ Also love how you do all the experimenting and we get all the benefits. I don't keep eggs or milk at my house right now, but tomorrow I go to my daughter's house. We both have Instant Pots and I will make sure she has all the ingredients: really want to share this with my grandkids. Thank you!!!
Bonnie Bertrand, "might have eaten some topping, I probably did." Laughing, Laughing. I also laugh when she tries something real hot, Phyllis expressions, LOL. I don't know why I think it is Funny??
I have made a "sling" for use with the instant pot. Mine has lasted over a year. I just took a long sheet of aluminum foil and folded it lengthwise until it is about 1-2 inches wide. I make it long enough to come up just above the edge of the instant pot when the ends are folded over to make a "handle" on each end . It sits in the Instant pot while its cooking. Just have to grab the ends and lift when its done. I store the sling in the Instant pot when not cooking with it. I am making this recipe this week!
Mom made what she called Rice Pudding. It had the same ingredients. She put raisins in it too, but she didn't put a nut topping on it. I still make rice pudding. I have one of those stick blenders. You need something tall and narrow to blend in. I like to use a pint or quart jar, depending on the amount i'm blending.
Phyllis, just use a deeper bowl, or a canning jar for your dressings, the stick blenders runs on high , so push the fluids up around the sides of the mixing bowls, so just compensate for that. They are super handy and saves you hours of whisking in the end
FINALLY!! My Gram made her rice pudding like this but in a water bath. When she passed none of us ever got the recipe, it was my favorite. Thank you sooooo much Phyllis ❤️
Just learned of Phyllis's passing last Saturday and this video came up when I searched for rice pudding in instant pot. She's now happy with Mr. Bucky in Heaven. Love and Peace, Phyllis.
Oh that makes me sad! I loved her videos and just made this custard and was waiting to comment on how it turned out. RIP sweet Phyllis. ❤️
Gonna make this for sure. You're keeping so many folks well fed.
My Mom use to make this in a double broiler. We never put it in the oven. This brings back memories. What a great video. You had such a easy mannerism to listen too. Going to miss watching you Phyllis. Bless it be.
Ms Phyllis, you are actually saving our Mother's recipes for future cooks, I hope they try these. I don't know of anyone in recent years besides me who attempts a rice pudding.
My mother made rice pudding when I was small. It is a favorite with my family, and I still make it several times a year.
Thinking of you, Phyllis. I had the exact thing happen to the custard cups I was making for my Dad on hospice. Couldn't find anywhere that said what to do! It was so nice to hear your wisdom again today.
I would love to make this. I must learn more about doing this in the oven. She was brave to do this in an instant pot on camera for the first time.
Miss Phyllis..I can't decide which of your recipes I love the most.
Looks yummy people who didn't grow up with old ways of cooking have missed out on a lot of good foods. Ty for sharing.
I love your videos. You take all the anxiety out of cooking.
This video of Ms. Phyllis is so special! I keep this in my saved.
Great recipe.I will try this my son bought me one of those.I sure miss you a whole bunch Phyllis Stokes. 😥❤.
My mother taught me to make this when I was 8years old. We didn’t make it in an Instant Pot, but in the oven. I’m going to give this a try!
I bake the 1950 coconut cake was a big hit on my Mom's 90th birthday and last week I baked your German chocolate cake with your evaporated milk coconut and pecan nuts my son now 32 years old mentioned to me that that was the best cake yet I totally agreed.
Thanks for sharing an Instant Pot recipe. I just purchased one last week and haven’t tried it yet. I live alone so I love soups, stews, casseroles etc and the like that can be used as leftovers or frozen. Going to try this recipe...I love rice any way it is served. Mama used to make white rice with butter and sugar. Then I moved to Louisiana and they eat rice like we here in a TN eat potatoes. So I learned that I loved rice sweet or savory. This rice pudding reminds me of my precious Daddy who loved rice pudding and bread pudding. Hope you’ll have more Instant Pot recipes. Speaking of rice...a favorite of mine is chicken and rice. Want to try that in my Instant Pot as well. Thank you again my You Tube friend. Your videos keep me from being lonely many times. 💜💜🙏🙏🇺🇸🇺🇸
I LOVE custard rice/pudding. Brings me back to simpler times.
The single blender works better in a taller narrower bowl. Good for fast jobs.
As usual thanks for posting the mistakes so we can learn. You ARE the best!!
Oh I can’t wait to make this! I’m so happy you share your mistakes too, that way we don’t panic and know how to fix it! ❤️❤️🙏🏻🙏🏻
On a cooking show, think Martha Stewart, it's called an immersion blender but it was used for blending acdeep pot of hot soup that had veggies that needed to be blended into nearly liquid. Like your Vegamite blender. That rice PUDDING recipe is one I've looked for for years, wasn't sure of measurements. Thank you, I saved this to my recipes. It's such a good recipe.
I love this recipe. I’m going to make this after our hurricane is over if all is well. TY easy peasy.
Hi Phyllis, I make cheesecakes, rice pudding, whole chickens and etc. in the instant pot. Take two lengths of aluminum foil and fold them into strips. Place the strips under your bowl or pan in a criss cross, bring up the sides of the strips then you can hold on to the ends of the foil to lower the cooking vessel into the pressure cooker. Just fold the foil strip down at the sides of the pot. When you want to remove the bowl or pan just grab the foil strips and lift out! Works like a charm (even on chicken and roasts). The blender I have used for years, you just need a deeper bowl and you will be enjoying it. Great for soups and sauces as you can use the blender in the pot the soup or sauce is cooked in. We love you and your videos, thank you!
Indeed can't wait to make this recipe. Love Ms. Phyllis
Hahaha! “Have you guys seen my spatula?” That was so funny. Sure Phyllis, it’s over there. That was great😆
That was so cute!
laughed as she said that. definitely miss having her put out new videos. hope she and mr. bucky and having a good time up in heaven.
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Make a foil sling for your bowl to easily put it down into the pot, and remove it when hot and done. The heavy duty foil works best, and you need to tear off a piece that is long enough to lay over the the pot on both sides, down the sides, and underneath the bowl......a VERY Long piece. Then fold that lengthwise into fourths, or eighths, to make a nice, wide enough foil strap which you place underneath the bowl and use it to lift and lower the bowl down into the pot. Fold the foil over the top of the bowl before closing the lid. Cook. When done, use the foil strap to easily lift out the bowl. No burned hands, no messing around. Just make the foil strap wide enough so the bowl is stable and doesn't toggle on the foil strap. Love your videos, and especially this one where we are in the kitchen with you learning at the same time as you.
Dear Miss Phyllis I've used a hand held blender and they are super useful for homemade soups, I make a big batch in my jam pan and freeze it in soup bags, but when I bought mine it came with a plastic beaker about 8 inches tall that I use for salad dressings and also pureeing small amounts of fruit to go with fresh yoghurt or on meringues. Best wishes to you and Mr. Bucky, your videos are always a high point in my week over here in England.
It looks so. Good
Rice pudding. It was one of my Daddy's favorites.
I can always tell something is good when you go back for more than one bite. Thanks for sharing.
“I might have eaten some......”
A thoroughly enjoyable video!!
This looks so yummy for a cold January morning like today.
I love your voice. I do love your talent too. A screechy voice drives me away. You have a way of explaining why you do things the way that you do . I had to learn to cook after thirty some year's of marriage. I look for easy things. I as eating out a lot but my doctor made me cut way down on sodium so I almost have to cook everything myself.
Stick blender are best for creaming vegetables for soup or thicker sauces that need blending. My stick blender came with a whisk attachment to use for blending things like eggs and milk. I can't wait to try your recipe! Thank you so much.
I love rice pudding or custard. I tend to leave out a lot of the sugar. My old recipe was from the days when milk still had most of its cream in it so that made up for much sugar. Love your podcast.
My grandmother used to make this. I never knew how. Thank you for showing us how.
My day is always brighter when you post a video Phyllis, thank you.
Phyllis, I've never seen you so excited over tasting any dish like this before. You are so sweet. I will have to try this recipe. FYI, if you fan fold a piece of aluminum foil and slide it between the handles, you should have an easier time getting your bowl out of the pot. Thank you for sharing this recipe with us, and thank you for being you!
Phyllis! You had my mouth watering for your wonderful rice custard (or rice pudding). Forget the immersion mixer, just use the hand mixer! You made me laugh about your getting burned (something I would do). We are alll still learning!💕💕💕
I know what I'm making my boyfriend for his birthday. He loves rice pudding. Now I have a good recipe. Thanks Miss Phyllis!
Absolutely tempting. You are a natural teacher.
My mother in law used to make this with leftover rice and my husband loved it for breakfast.
Just found your channel and was watching some of your older videos from 2012. I was quite happy to see you’re still making videos.
I always learn something from your videos. Thank you for sharing your knowledge. ❤
My mother..back in the 50's , made many home made puddings for our desserts. She would serve them warm and we loved them. So enjoy you Miss Phyllis.
This so reminds me of my Grandma. I can't wait to prepare this in my instant pot. Oh, yummy!
I had a hand-mixer similar to that one, but the only thing I liked using it for was mixing mashed potatoes. I got rid of mine. I've had a Sunbeam hand-mixer with its two simple beaters for years that still works best for everything I do. Anyway, I'd completely forgotten about this rice-pudding recipe (we call it "pudding"). My mom made this a time or two when we were kids. I really enjoyed your video on it. Brought back happy memories again.
So very much enjoyed this video, homemade rice pudding is my favorite.🍜 sometimes I make it with part evaporated milk and part regular milk. I love the flavor of evaporated milk, so I love it that way. Will try your recipe real soon. Thanks Phyllis
Gotta love how Miss Phyllis would try new appliances like the Instant Pot and this blender. I laughed until I had tears. We will sure miss this. Fortunately we have many videos to watch again and now Steven's as well.
Miss Phyllis, I've learned through trial & error, to make foil "slings" for each handle of the IP trivet. Just fold the foil in quarters and loop it around the handle. You also need at least 1 cup of liquid in the pot. I LOVE custard and rice pudding. I can't wait to make this. Thank you and God bless.
Love rice pudding - raisins looks delicious thank you for this video.
Hello Phyllis! Thank you for making these awesome videos. I love the sound of your voice, and the way you explain things. Now I'm off to binge watch!
Ms Phyllis, I cracked up! “I ‘might’ have eaten some of that topping.” Lol. I’d prob make a double batch next time then you can sneak some - oh, who am I kidding - a LOT - and nobody’ll be the wiser!
When making your salad dressings, I’d use a mason jar to mix them with the immersion blender. The jar is tall and the top curves inward to corral the dressing back into the jar instead of hurling it outside of the jar.
Also, perhaps find a bowl similar to your utensil holder or perhaps use your utensil holder on the counter there to make the pudding in. It’s tall and easy to grab out of the instant pot with an oven mitt.
Others have also mentioned using aluminum foil as a sling to pull up on either the handles of your rack or around the bowl itself. Any of these ideas’ll work. Thank you for showing us how to make these wonderful recipes.
Lisa Martin i
Thank you Phyllis for this delicious recipe. For me, it tooks 30 minutes in my instant pot but I made the mystake of venting immediatly the steam. The custard is absolutly delicious when its warm and the day after, its taste like heaven ! ;-)
I agree it is actually better the next day.
Tall and deep for immersion blenders. I just love them. I make tomato sauce from fresh tomatoes cooked a bit using the immersion blender and I do not have to slip the skins off. It just purees them right up. Then I freeze flat in zip lock bag. Tastes fresh and lovely. So much flavor in the skins. Use a mason jar or old mayo jar to make dressing in. YOu can make 1 minute homemade mayonnaise with an immersion blender....so good and also flavored mayo is easy to make.
I think this is my favorite video!!! Felt like you were talking directly to me haha. For your Instant Pot, they say to make a sling out of aluminum foil to remove bowls, etc easily.
I really wish I could eat pecans.
Love the video! Thanks for sharing. I always enjoy your videos.
Ahhh, such inspiration! Thanks friend! ♥️☺️🕊🙏
I have a 16qt Presto that I still use. I also have an electric pressure cooker, but it is not the instant pot brand. The blender stick is high powered! I use mine mostly for pureeing tomatoes to make juice to can. I love rice pudding. Thanks for the recipe.
Thank you so much for letting us know how to bake the custard if we don't have an Instant Pot. You always make such delicious things!
I like very much that way of making "rice pudding or custard" like you say .... I dont have a Instant pot but the classic presto pressure cooker and still use them for this type of pudding, even bread pudding is a real delish cooked this way ... May I dare a comment? I have been using for years and years that type of stick blender .... like you, just dont like the splashing all over... so I use a pyrex jug like a 4 cups measuring cup or the 8 cups one.. no over cleaning on the stove :-) Have a great day... (Sorry my english writing is not always perfect, I'm french speaking) Best regards from Montreal .....
ahhh, I had a beautiful friend Marc that lived in Montreal and was French speaking. I so wish we'd stayed in touch better.
Your English is just fine, Daniel!
Daniel Fontaine your English is great.
Daniel, Your English writing is excellent. A 1 1/2-2 quart plastic drinking container is great also in using your stick blender. You can wash the container out before using it again.
Phyllis, this custard (pudding) looks delicious, especially with the topping !!!! Thanks for sharing it !
Hi Phyllis. I have been using a stick blender like that for years and can’t live without it now. They don’t work well in shallow or bowl shaped containers. I use a tall mixing glass or the pot you heated the milk in with straight sides even. As long as you can get the blades well below the liquid. It just takes a little practice.
When it's too shallow for the blender, I usually tilt my bowl so that most of the liquids/ingredients go to one side, making it deep enough for the stick blender to do its job. I love my stick blender!
I think I'm going to try this today. It looks great. Thanks ☺️
I have a stick blender also and yeah, they can make a mess and they work the best in a tall, more narrow bowl or a Mason jar. They are quick and handy and I do like mine but I've been splattered when not careful, lol.
hi Phyllis, love all your videos. I often watch your videos late at night and your sweet voice makes me Drift Off to Sleep. that's not to say that your videos are not good it's just your voice is very soothing to me.
regarding the blender wand, it is better used 4 more liquid things such as tomato soup or butternut squash puree and best done in a large pot. it intentionally has a lot of power so that it can break down solids not necessarily just to combine ingredients. you're right in that it is not the right tool for every job.
looking forward to your next video
You are a master at cooking. I learn so much with your tutorials. The rice custard looks so good!! Yum!! I think I'd prefer it warm too.
This is a classic easy desert after dinner.
Ooohh I do love Rice Pudding. The Instant Pot seems like way too much trouble for me. I know they are very popular now, but many of us can not afford such fancy appliances. I will use the oven. I agree with you, serving it warm is delicious! Thank you so much for sharing.
Delicious I’m going to try this ! Love to you an mr Bucky ! Steely an sonny hope steelys not to worn out with sonny’s bouncing around x
Going right out to make some in my instant pot. Many thanks for working out all the kinks 👍
I have that type of blender and have used it in saucepan at the stove . It should work in a a cup with enough circumference. Place in the cup , then turn on, move slowly up and down. Hope this makes sense.
Now on to the rice pudding.
Phyllis, your rice custard looks creamy and delicious I know I would like it.
This sure looks good, I will try this in my home, thanks again for the great video
I like to make my dressings in a mason jar and shake well! Works well! God bless! Going to make custard! Thank you!
Wow, you have 2 new "toys" to play with in the kitchen. ;-) Thank you for noting how to make this if one doesn't have an instant pot. I really appreciated it! Love the pecan streusel topping with it! I still remember my mom telling us horror stories of pressure cookers from her generation. She's gone now which is too bad in so many ways, but she probably would have loved these now :)
You are making me hungry! That looks so super super yummy!
Phyllis I have one of those hand blenders and I love it for blending up soup.
Luv You Phyllis, y'all come back now ya hear!!!💋💋💋
Great video, I personally do not like a stick blender, I find it is more trouble than it's worth. Give me a blender or food processor any day of the week, and twice on Sundays (just something my Grandmother used to say) lol.
Bonnie Fanning I totally agree with you on the hand held.
It's great for making mayo or to puree some soup, the vessel just needs to be high enough!
The topping is everything. Must try.
Miss Phyllis, regarding the stick blender: It would work better in a tall narrow vessel which would keep the contents from slinging all over the kitchen. You were spot on when you said your bowl was too short. If you had a higher sided bowl, it would have been better. Also, the stick blender works great in a pot too, but again the pot should be high enough to contain the splashing. To make your salad dressings, find a beaker that is high and somewhat narrow. I'm sure you have something in your kitchen that is perfect. A measuring cup would be perfect if it is the high kind, perhaps 4 cups or so. I do so enjoy watching you in the kitchen with your full energy and enthusiasm. I never miss your videos.
As a professional Chef by trade who uses stick blenders all the time, it will become one of your most beloved kitchen utensils. They are incredibly useful for so many things and much easier to use than a blender or food processor. I would throw away everything in my kitchen except my big wooden cutting board, my French knife, my cast iron skillet, and my stick blender, you can nearly do anything with it once you get comfy on how to use it. Avi Bonn is totally correct. I have nothing to add other than that is good advice. Something that has sides at least as tall as half the blender. BTW, love your videos. I am a West Virginia boy and your traditional Southern videos are my favorite.
I just may have to invest in a instant pot! Another great video! Thanks for sharing!
Hahaha, you should've seen me blowing on that sample taste on the spoon when you dug it out! I was getting ready to taste it myself! Egg custard of any kind is one of my favorite food textures ever.
I don't know where that first comment about hair came from, I didn't write that!
You definitely need a taller bowl, which will help with the mixing and also with getting it in and out of the pot. And you might want to invest in some of those little silicone fingertip grippers to help. They don't cost much at all.
That looks delicious. I can’t wait to try it! Every Easter my mom made (and I still make...keeping with tradition) rice pie. It’s made in the oven and you cut it into squares...no fork or spoon required, lol. Very good! The recipe calls for a crust, but my mom always just used a Pyrex dish with no crust. As for your new emulsion blender, I use mine only for creamed soups that need to be smoothed out (I run it right in my soup pot) and sometimes in a large tall glass to make a smoothie, milkshake or whipping cream in a pinch. The trick is to move the blender stick up and down to kinda mash and smooth things. That’s my take on the emulsion blender...hope that helps with ideas. Thanks again for a yummy dish and I have to tell you that I thoroughly enjoy you and your videos Phyllis!!
Mmm the custard looked great. I love custard, also a good custard pie w/nutmeg. As for your (I call them stick blenders) issue with that, those are typically used in large pots on the stove top, such as when you're making a soup and you want to puree it a bit. Of course the pot has high sides, so you don't get the splashing everywhere.
Ms. Phyllis, I have a stick blender and use it constantly to make bulletproof coffee, mayonnaise and salad dressings. I do them in a wide mouth 2 quart ball jar...works perfect and keeps everything where it should be. Stick blenders require something tall to be effective. Depending on what you're making, salad dressings, use something narrow and tall. Try the 2 qt wide mouth, straight side ball jar. You can emulsify dressings and mayo in, literally, seconds.
This looks so delicious..cannot wait to make it.
I have an immersion blender and only use it for soups and sauces. Last time I used it I made broccoli cheddar soup and it comes out perfect every time. Definitely use bigger pot when I do it 😉
Oh my, my! You know I’m going to try this recipe! Lol I think I’ll do the oven method, but if I’m ever in a hurry, I’ll definitely try the electric pressure cooker..:) You we’re cracking me up over that immersion blender. I don’t know why ppl said you needed it? I really rarely use mine. I’d say I only use it for big pots of soups or salsa that I need to thin out, in the pot. Other than that I use a hand mixer, stand mixer, or blender over that..lol Either way, you get a gold star from me!! ⭐️ Thanks so much for this great 50’s recipe!! 🌷🤗🦋
I love rice pudding! Looks delicious! I know it is! YUMMMMM! I got tickled when you said you ''Might have eaten some of the topping'' LOL!!
Get a old forks...and have mr.Buckey bend it for you ....as a hook ."😉👍💖💖I'm going to try this...😛💕
Miss Phyllis I love rice pudding. My mom would make this and that little bit of nutmeg really makes the difference. I have found that the hand blender does best in a deep bowl. I use mine quite often.
Hi Phyllis,. I had an immersion blender and it's great for salad dressings but use a pint size canning jar instead of a measuring cup. They really are nice once you get the hang of it.
For the handheld unit, use a jug to mix your milk etc., or a tall ice-cream bowl for mixing things! Yes you're right higher sided containers work the best. When making your mayonnaise find a jar the the blender fits into the top with a bit of room to spare and tall if you ca too, and make your dressings in that jar.
For the IP take a length of foil longer the the bowl you are using, fold it over three times to make a sling, place the sling on the table/bench then put bowl on top in the center and lower it into the IP and fold it into the center cook what you have in there, when done just lift it out with the sling, and do be careful, as it all is HOT, and try not to lift it too far away from IP to set it down, hope that makes sense Phyllis, I love rice custard/pudding, looks yummy!
Try a wide-mouth mason jar to mix your dressings with the hand blender. When these blenders first came out they came with a tall cup. They showed how you could turn skim milk into a whipped topping by starting at the bottom with the blender and then slowly moving it up. I use mason jars to make my dressing, but didn't think about using the hand blender until now. I'm going to try it and get back to you. I've used my hand blender the most for pureeing soup right in the pot. By the way, thanks for making me drool all over myself, now I have to go change.
I have a Braun immersion blender and its low speed doesn't splatter - even in a smaller bowl. It also has a higher speed but I seldom need the high speed. The Braun comes with a "bowl" that looks like a drinking tumbler - deep and narrow. That is excellent for mixing smaller amounts of eggs. milk, etc. No splatters at all. I use mine mostly for pureeing hot soups and vegetables directly in the cooking pot.
I love my instant pot. Rice pudding has always been an enigma to me! The rice never comes out....I by all kinds of varieties. This with the cooked rice, looks like I might do it this time. So excited! I call that "stick" an emulsion blender. I can really only use it in large pots. I like it because you can do it right on the stove top. The long handle is cleaver.
You're a hoot Phyllis!😂🤣😃"I might have eaten some of the topping....."
As you worked out Miss Phyllis, you can't whip eggs with a stick blender. It whips cream 10 times quicker than a hand beater though, and its great for repairing split sauces, and of course puree-ing soups....when using a stick blender, tall narrow vessels are best- just like your large tall glass mixing jug that I covet so much😉
Seeing you enjoy it so much you couldn't help eating it made me smile
Next time I make rice, I’m going to have to try this. I love rice custard and I’m pretty sure my husband does also 😄. I use my immersion blender in a much deeper pot or in my slow cooker, for like a cream soup. Something that is chunky that I want to make more smooth. Think of it like a milkshake blender. I haven’t tried it in my Instant Pot, but I’m sure it would work fine in it also. Thanks for sharing❣️. 😊🕊🌈❤️☘️
Love "I might have eaten some while I was doing that. Probably did." 😄😄😄❤
Also love how you do all the experimenting and we get all the benefits. I don't keep eggs or milk at my house right now, but tomorrow I go to my daughter's house. We both have Instant Pots and I will make sure she has all the ingredients: really want to share this with my grandkids. Thank you!!!
Bonnie Bertrand, "might have eaten some topping, I probably did." Laughing, Laughing. I also laugh when she tries something real hot, Phyllis expressions, LOL. I don't know why I think it is Funny??
Phyllis the hand blender is good for using in a pot to cream soups... or even creaming potatoes right in a pot...you'll love it then....
I have made a "sling" for use with the instant pot. Mine has lasted over a year. I just took a long sheet of aluminum foil and folded it lengthwise until it is about 1-2 inches wide. I make it long enough to come up just above the edge of the instant pot when the ends are folded over to make a "handle" on each end . It sits in the Instant pot while its cooking. Just have to grab the ends and lift when its done. I store the sling in the Instant pot when not cooking with it.
I am making this recipe this week!
Mom made what she called Rice Pudding. It had the same ingredients. She put raisins in it too, but she didn't put a nut topping on it. I still make rice pudding.
I have one of those stick blenders. You need something tall and narrow to blend in. I like to use a pint or quart jar, depending on the amount i'm blending.
Phyllis, just use a deeper bowl, or a canning jar for your dressings, the stick blenders runs on high , so push the fluids up around the sides of the mixing bowls, so just compensate for that. They are super handy and saves you hours of whisking in the end