The Secret To Rich and Creamy New York Deli-Style Rice Pudding

[@SipandFeast]

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.

[@SuzanneBaruch]

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.

[@SEKreiver]

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.

[@faithsrvtrip8768]

You couldn't pay me to donate to the Red Cross. Ever.

[@valor101arise]

Yes! We are praying! Our friends son lost everything in his valley. Very traumatized.

[@MediaTribeUSAAus]

Talk about making the best of a horrible situation! ❤❤❤❤

[@annieclaire2348]

👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼💗💖💕💕💞💓

[@richardcoleman3425]

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!

[@browndog9402]

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.

[@richardcoleman3425]

@@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.

[@browndog9402]

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.

[@kevmicjen]

And baking it saves all that stirring.

[@soniahanrahan1240]

Exactly like my mum used to make, got to have the nutmeg

[@theresa4bar]

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.

[@HeikeWoolard]

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!

[@alexschwarz4749]

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.

[@HeikeWoolard]

@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]

Nothing like a resourceful German grandma 😊

[@HeikeWoolard]

@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.

[@josephmunch724]

@@HeikeWoolard Likewise, and her two brothers also never returned from the same place…

[@cyann410]

We know it is really good when James can’t stop eating it😉

[@jayebyrd9953]

The boy was shoveling it in like a stoker for a coal furnace wasn't he. 😆

[@randychadwick3776]

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!

[@pw2783]

Your recipes are so comforting. James is the perfect taste tester. He’s brutally honest which I love.

[@julialucas1482]

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.

[@Goldenhour24]

Greek lesson for the day: rice pudding in Greek is called rizogalo (the i is pronounced e/ hard e)

[@ooohlaa13]

thank you for a v charming story!

[@melissazoubek6275]

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.

[@KonaGal]

Also, add a wee bit of grated lemon rind to the milk mixture... flavors pop 😋

[@johnvelchoff1933]

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.

[@nca4794]

I was thinking to try cinnamon sticks for this purpose. Thanks for your comment!

[@kopsie6379]

I love how detailed you are when you explain step by step how this is made. This former Long Islander misses deli rice pudding!

[@enough1494]

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.

[@arianemariano3807]

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! 👌🏼😋

[@roseanneberrios7174]

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!

[@roseanneberrios7174]

PUERTO RICO

[@bearpawz_]

Yum! That sounds so good... 🥥 ..I make homemade Tapioca pudding a lot, but haven't tried rice yet.. 🍚

[@celestialwonders]

Me encanta Pueŕto Rico 💜💜💜💜💜💜💜💜💜💜Salud!!

[@danfoster-hy8mo]

I want that. I will make it the Puerto Rican way. 👍 Thanks!

[@merinjenks8474]

I make rice pudding in the Crockpot and use half regular and half coconut milk. The house smells gorgeous all day 😋

[@11candy11]

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!

[@2935441]

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.

[@cigarobsession]

I’m so glad you guys mentioned the absolute benchmark, kozy shack :)

[@ooohlaa13]

what is cozy shack never heard of it?

[@alifeintransition9782]

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!!

[@denisefarmer366]

😂He said, "yeah, I really don't like it this way..." and downed the entire bowl😅

[@kathishort7653]

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 😊

[@pamrocks5098]

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!

[@dennisrobinson4588]

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 👏👏👏👏♥️♥️♥️♥️

[@BetamaxBabe]

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!

[@MHarenArt]

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!

[@sandybowman7140]

WOW! That sounds like it's an added Chef's touch! Thanks for letting us know! ❤

[@jeanniebrooks]

@@sandybowman7140That sounds extra special!

[@peteyc2292]

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.

[@lhayes5238]

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.

[@sandybowman7140]

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! ❤

[@lhayes5238]

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. ❤

[@christinaconnell302]

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.

[@ooohlaa13]

love the idea of double boiler to eliminate scorching ... i would think half and half would also work with your recipe

[@FireCracker3240]

I love Rice Pudding, but absolutely despise raisins. Can't wait to try this plain! Looks perfect.

[@karenwilloughby3952]

I don't like the dark raisins so I use the golden raisins. So good

[@chrisfournier6144]

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…

[@amigurumifriend4014]

@@chrisfournier6144 🤣

[@maxocala2473]

I'm not a fan of raisins either. I use either dried apricots (cut up) or dried blackcurrants... Or both

[@thevintagerecipeblog]

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.

[@kevmicjen]

You can use the handle of a wooden spoon if you don't have a spurtle.

[@nancyellen8496]

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).

[@lindap.p.1337]

It is a favorite of my 77 year old husband here in SW Va. i don’t own a spurtle, yet.

[@LB-tt7kx]

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 :)

[@Lynnpaperweight]

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.

[@dispeaking1]

James: I like it cold. Also James: Scarfs both bowls down like his parents never feeds him.

[@chicgeekery]

You, going on about milk/rice ratios, and James in the background just quietly scarfing it all. XD You two make a great team!

[@midhudsonmarketing6484]

James' gustatory enthusiasm spoke volumes about this, Jim! Excellent video. As always! Love all of you! Thank you! - Marilyn

[@cindy6479]

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.

[@ValerieJohnson-i5n]

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.

[@llwm5100]

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!!

[@gayleburns8974]

My mom did it that way too. I'm also from PA. Good memories indeed!

[@shamrock4500]

Oh that skin was my favorite.

[@Ozzymandius1]

The video I didn’t know I was waiting for and deserve.

[@paulmilne3242]

I just made this using 1/2 cup rice, 2 cups water, 2 cups milk. Of course all the other stuff, egg, sugar, vanilla, butter, salt, golden raisins. Came out FABULOUS! Not as good as my Nana's, but fabulous. Resulted in exactly 4 cups..one quart.

[@marcelasierra7835]

I just do it! Trust the proportions, 1:15min low heat and done!! Love it!!

[@debbiemower]

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.

[@jeanniebrooks]

Great tip! I made mine 40 yrs ago from an early version of Joy of Cooking which I inherited from my mother+in-law.

[@CharlieM-t7y]

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!

[@The-Portland-Daily-Blink]

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.

[@chris-8092]

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

[@Nauysvyf]

Best rice pudding I have ever eaten was made by my husband’s Nan. She made it with short grain rice, evaporated milk, a small amount of sugar, water and 1 and a half hours in the oven. The evaporated milk makes it taste like toffee. Nothing on top. The time in the oven makes a caramel skin which tastes divine.

[@paulineanderson3985]

thats how my mum made it in the UK - always on a low setting in the oven.

[@fprintf]

Same with my Nana! Oh how I loved that rice pudding, and the American style just didn't taste the same, at least until I got used to it and now I'll eat both kinds

[@pattylevasseur4041]

my mom used to make this alot in winter, it was delious i liked mine with mixed fruit and carmel mixed in ... yummmmmmm

[@carlahabeck4051]

This is almost exactly hiw my aunt, who sctually owned a deli in New York, made hers. The difference being that she used long grain white rice and cooked it in the water first then when most water was absorbed added milk and cooked mire. I think this allowed fir a little less babysitting. Thank you for this recipe as I had lost hers many years ago.

[@allthumbs3792]

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 ! 😂

[@joyseyboldt7334]

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.

[@lennybuttz2162]

I've been making rice pudding since the early 70s and most of the time I mix it all together 4 cups of milk, 1 cup of heavy cream 2 cups of sugar and 4 eggs raisins and cinnamon sometimes I use dried cranberries. I mix all up and put it in the oven, easy peasy, 2 hours later I have a delicious thick rich rice pudding. I have cooked my rice in milk but I do it in a double boiler, no water just milk and 1 cup of sugar. I never measured it the milk because I keep adding it as I need it but I think I use 4 or 5 cups. I add the cinnamon and raisins near the end. It comes out really creamy. I don't add eggs to it because it's already thick so it has a lighter flavor. I do have to stand there for a long time stirring as it cooks just like you did. I can see how adding the water makes it possible to not use a double boiler but I have to think it's not as rich. It was interesting to see this variation.

[@danielgoulding4623]

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.

[@bassman1156]

I top with a few cherries, one is never enough and spoon a couple of teaspoons of the cherry juice over the pudding. Delicious.

[@melodysfiresidefarm]

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!

[@terry94131]

Looking forward to trying this. I've been trying to find a rice pudding recipe I like for ages.

[@purleybaker]

Thanks for the deli style recipe. The ingredients are the same as what I've been doing for decades but the process is definitely different. What I follow is intended to use leftover cooked rice so it has more egg and you bake it slowly in a glass baking dish sitting in water. Deli style is definitely more creamy. Agreed it is better cold, with raisins and not too sweet. The deli style recipes you've featured are a big hit here. Thanks for taking the time to share them in a way that's easy to replicate.

[@TamarLitvot]

That sounds delicious!

[@jeanniebrooks]

What you’re describing is “baked rice custard.” It’s “rice pudding” when it’s boiled like Jim’s recipe but not baked. The ratio of egg to milk is different, and a Bain Marie (water bath) is necessary for any kind of custard. I like the custard better and never make the pudding.

[@purleybaker]

@@jeanniebrooks Yeah, years after I first started making it I thought about it and realized it was a custard. The recipe is from a 1976 church cookbook. Clara, the woman who submitted the recipe, called it pudding and so did my mother. So I still call it pudding. Thanks for the explanation. My mother would have enjoyed reading it.

[@trashfire5717]

The best family cooking show!

[@SipandFeast]

Thank you!

[@sandybowman7140]

​@@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! ❤

[@tracylapaglia909]

I made it last night with arborio rice. It was amazing Jim. So rich and creamy - we like it hot. I needed to use some half-and-half because I ran out of whole milk, but it just made it better. I did put in one to 2 tablespoons of brown sugar because my husband likes it a little sweeter. Can’t wait to make it again.

[@squirrellvr79]

Raisins are the whole point! Love rice pudding🎉

[@wotan10950]

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!”

[@Thommadura]

I have a recipe I got from a CHEF at the Waldorf Astoria in NYC - and It is pehnomenal - it uses a thicker rice mixture that is then thinned with WHipped cream - and therefore must be eaten that same day - but it is worth every effort

[@christinahaines3001]

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!!

[@abigailpadilla6897]

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.

[@iahorvath]

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 ❤

[@WendyP1965]

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!

[@maryanngibson3690]

love you and your family .I've made some of your recipes, love them. thanks. from a retired farmer's daughter.

[@mysteriousu5528]

In India, We make similar one with the texture around 7 mnt mark in your video. It's called Kheer. We don't add egg and cinnamon. Just rice, milk, little butter, saffron, cardomom, vanilla, cashews and golden raisins. Its served in weddings and it's one of the popular dessert.

[@nanvolentine9110]

A lot like mine, but I use 1/2 gal milk, no raisins, no butter, and it gets 2T of vanilla pudding mix stirred in towards the end. Also takes a long time and lots of stirring, the end result is just like Kozy Shack. Worth the time and effort.

[@knittingchick50]

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.

[@pappah707]

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.

[@markinnis5978]

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!!

[@claudiaperez83]

I made your recipe for a history feast, I made 4 cups of rice but added, condensed milk and evaporated milk besides your ingredients. Wow! I only added one egg, and it was so rich and delicious! 🎉

[@dianenewhook9501]

Always raisins in rice puddig! Yum!

[@eryncalobeer]

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.

[@krististarry-bu7ss]

Thank you so much! My friends mom used to make this and I could never get the recipe from my friend, now I can make CREAMY rice pudding!!!!her mom would top servings with a sprinkle of cinnamon sugar mixed… ahhh the memories,

[@janellek21]

In my rice pudding recipe I use muscovado or light brown sugar instead of white sugar so you get a bit of that caramel/molasses flavour. I also use sultanas (golden raisins in Yankese) because they're plumper and not as bitter as dark raisins.

[@sandybowman7140]

Great idea, thanks! ❤

[@Anothy]

Looks really good-can't wait to try this today.

[@paulgoodwin1881]

I came across this video yesterday. Today I made rice pudding, using the risotto arborio rice, exactly to your recipe. The timings were perfect. The pudding is delicious 😋. Only problem is my teenage taster declares it, "no better than porridge, yuk " and walked right on by.

[@russparker1647]

Looks yummy. For those who aren’t crazy about the raisins, try dried cranberries. My fave.

[@bethotoole6569]

One of my favorite desserts. I don't make it too often any more. I'm the only one who eats it!

[@shamrock4500]

Reminds me of my Dad, the big burly construction worker. He made rice pudding once a week in a huge pot in the oven, as there was a herd of us kids. Precious memories.

[@judithdavies6200]

Love you guys! And always the most delicious recipes.

[@debanderik]

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

[@SipandFeast]

Thank you!

[@ShivSingh-j4i]

Super creamy and super delicious! Thanks so much for this wonderful recipe!!

[@jeremyburton1443]

Thanks Team S&S! Can't wait to try this.

[@cherylwhite9196]

I like to add nutmeg to mine while it's cooking topped with a cinnamon/sugar mixture. I make it with raisins sometimes, but prefer without. An awesome treat!!

[@mexican707]

I gotta keep this during the cold winter nights. Looks so warm and comforting.

[@janetnuro8869]

I make a Swedish rice pudding, recipe from my mother. It’s baked so doesn’t need to be watched but it comes out much firmer than yours, which looks delicious btw. I love your channel; your recipes and explanations are on spot!

[@TimothyCarney-kk7kw]

Thanks!

[@SipandFeast]

Thank you so much!

[@rbettsx]

The UK’s version is made with ‘pudding rice’ which I think you would call short-grain, and baked. Typically spiced with nutmeg..

[@bearpawz_]

Wow.. baked? That sounds interesting... LOVE nutmeg in homemade tapioca pudding, so I'll bet it's great in rice pudding too.. 😋

[@rbettsx]

When baked, a caramelised skin forms (which is encouraged), and that’s where most of the nutmeg is concentrated. If you like that kind of thing, find a classic recipe and give it a shot! Best served with home-made jam or a high-quality fruit preserve. It’s very simple.

[@jeanniebrooks]

The UK’s version you describe sounds like what we call in the U.S. Baked Rice Custard, and raisons and nutmeg are typically used. The nutmeg is on top . I would never skip the raisons and I’m surprised quite a few people don’t seem to like them!

[@donnaculp362]

🎉YES ❣️. I’m ( French ) from Boston ( area ) THIS is how my MEME’ made it ! And she did the whole thing with milk and Condensed Milk . It was sooooo Good ❣️

[@baltrade5637]

In South India, sweet rice pudding is done on the auspicious day in January called the harvest festival,where, as the sunrise, a earthenware pot with boiling milk, rice ,brown sugar or jaggery,cashew,raisins mixed together as a pudding ,offering as a thanks giving to nature and consumed by the family as a sweet treat later.😊

[@Coco-zu9ob]

This is how i cook my rice for my rice pies at Easter. You have to have patience and let that rice cook low and slow without burning the milk.

[@downingkris7921]

Wow!! James really enjoyed the Rice Pudding!!! Way to go honey!!,.....Looks great!

[@catherinebrown2194]

Just made it and you’re right , it turned out delicious! Thank you

[@SalyBlack]

You have seriously surprised me , it looks the best I must do it . Thanks

[@Behind_the_Wall_of_Sleep]

I used to use rice flakes to make rice pudding on the stovetop in a matter of minutes, adding vanilla, sultanas and an egg at the end. It was delicious.

[@Behind_the_Wall_of_Sleep]

My Nana would make baked rice pudding with a can of apricot halves. Was like clotted cream. We'd pour a little cream on top, too. So delicious.

[@blandrooker6541]

Yep, a boy shoveling food into his face is a VERY good sign that you made something great. And yes, he will be totally fine for dinner. 😁😁😁

[@dawnmulvaney5852]

Thank you!! I have been watching for this and am so excited to make it!❤

[@Taureanfitness]

I've never seen you do desserts on this channel until just recently, but I'm all for it.The crumbcake and rice pudding are like my favorite desserts and I rarely ever eat sweet cakes or treats anymore. BTW smart move on the medium grain rice.Is kind of like making a risotto, And I like raisins but that's a definite no for rice pudding. I just top it with cinnamon.So it looks pretty and taste good

[@richardsemione7012]

Thanks for this show. I've been looking for a great rice pudding recipe. There are only about a million on KZbin and are very confusing. I will surely try this one.

[@pipersmom]

I make rice pudding just this way. So good. I even have whipped up some heavy cream and folded.it in for an even more decadent dessert.

[@celestialwonders]

YEA!! Thank you soooo much. I've been waiting. Tried your skirt chipotle steak sandwich, came out great!🎉

[@SipandFeast]

Awesome!