Ginny Richards Mother'S Rice Pudding
Creamy rice pudding infused with orange peel and vanilla offers comforting flavors, perfect for dessert or a cozy treat, suitable for family gatherings or casual occasions.
Ingredients
Instructions
- Scald one quart of milk.
- Add an orange peel spiral, lightly rinsed rice, 1/2 cup sugar, and 1/4 teaspoon salt to the milk.
- Cook for 45 minutes, covering part of the time.
- Remove the orange peel and add 1 cup light cream and 2 egg yolks.
- Cook for an additional 20 minutes until the pudding sets.
- Add 1/2 teaspoon vanilla.
- Serve warm or chilled, topped with fruit or raisins.
Tips & Substitutions
For a creamier texture, consider using Arborio rice instead of standard white rice. If you want to reduce sugar, substitute honey or maple syrup. Adding a pinch of cinnamon or nutmeg can enhance the flavor. If you prefer a dairy-free version, try coconut milk and almond milk as alternatives. Make sure to stir occasionally to prevent sticking.
Serving Suggestions
Serve this rice pudding warm or chilled, topped with fresh fruit, raisins, or a sprinkle of cinnamon. It pairs beautifully with Doris' Best Ever Gingersnaps for a delightful dessert spread. For a more indulgent treat, drizzle with caramel sauce or serve with whipped cream.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of milk or cream to restore creaminess. Avoid overheating, as it can cause the pudding to become too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Ginny Richards Mother'S Rice Pudding contains roughly 705 calories, with 22g protein, 67g carbohydrates, and 34g fat. It is an excellent source of vitamin C (81% of the Daily Value), protein (45% of the Daily Value), and iron (40% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1580mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk for this recipe?
Yes, you can substitute whole milk with almond milk or any plant-based milk. Just keep in mind that the flavor and creaminess may vary slightly. If you prefer a richer pudding, use a mix of whole milk and heavy cream.
How do I make this recipe gluten-free?
This rice pudding recipe is naturally gluten-free since it does not contain any flour or gluten-containing ingredients. Just ensure that the rice and other ingredients you use are certified gluten-free to avoid cross-contamination.
Can I prepare this pudding in advance?
Absolutely! You can prepare the pudding up to a day in advance. Just allow it to cool completely before storing it in the fridge. When ready to serve, reheat gently, stirring in a bit of milk or cream to achieve the desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).