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Never-Fail Rice Pudding

Always turns out smooth and creamy, just perfect!


  • 1 cup rice
  • 2 1/2 quarts water
  • 1/2 tsp salt
  • 1 quart milk
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  • 1 cup evaporated milk
  • 1 cup sugar
  • 2 large/3 small eggs
  • 2 Tbsp. cornstarch


Put rice, water, and salt in a large pot and cook 25 minutes. Drain and wash rice in cold water. Shake until dry. Put back in large pot and add the 2 milks.

Beat sugar, eggs, and cornstarch until blended well. Heat milk and rice mixture until warm, not hot. While stirring, add the egg and sugar liquid to the the warm milk.

Cook until thick, stirring constantly. Add vanilla to taste. Top with cinnamon. Refrigerate.

Servings: 12
Time:20 Minutes Preparation Time
10 Minutes Cooking Time

Source: Friend from work 25 years ago.

By Patty K. from Turbotville, PA


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