Nellies Rice Pudding

24 Feb


Nellie aunt Faith makes the best rice pudding.

I will only agree to go to a Coney Island for the rice pudding. Sorry, I don’t eat hotdogs. Now, I never said I didn’t like hotdogs….

I just choose not to burp a hotdog all day long. Gross.

Besides, does anyone even know what hotdogs are anyways?!?! We all have our own speculations and just the thought of that alone convinces me to order the Greek salad with extra beets. Yup, I’d rather have a vegetable that taste like dirt.

This rice pudding recipe first came from my Aunt Faith. (Nellies sister) Aunt Faith got this recipe from a local Coney Island restaurant, but my lovely mother (Nellie) will deny all facts the Aunt Faith had this recipe first! Sisters….. My point is, THIS RECIPE IS A TRUE AUTHENTIC CONEY ISLAND RECIPE!

Ok, let’s talk raisins. Love them, or hate them? I’m on the fence.

You will never see me grab and pound down that little red box, that has a solid block of raisins all stuck together. Why such a small box, anyways?

I’ll tell you why! It’s because this tiny box was designed for the of the pointer finger only.

You have to take your pointer finger to break the raisins apart, making everyone look like they’re a sloth scratching and digging for ants. You know….what I’m talking about!

Then there is always that annoying last raisin stuck in the corner that never comes loose on its own. Once again, you can only use your pointer.

My other reason for loving Coney Island rice pudding is the creammmmm….mmmm peel back the seal on those individual mini coffee creamers and then pour as many as you can until it almost over flows.

Then drop half of the empty containers on the floor, so the waitress doesn’t think you have dairy issues.

Un-refrigerated coffee creamer is a standard condiment for every Coney Island! Make room ketchup and mustard!

Long grain rice is most commonly used for rice puddling. I also like to use jasmine rice. It gives a slightly floral scent and taste.

Use vitamin D milk for best flavor and creaminess. 2% works good too.

Once the rice is completely done and the milk is thicken by the starch of the rice; add one tempered beaten egg. Finish with vanilla and butter.

I purposely left the spoon full so I could eat it!

Cover with an obscene amount of cinnamon.


Nellies Rice Pudding

1 quart (4 cups) Milk (whole vitamin D)
1 quart (4 cups) Water
2 cups granulated Sugar
1 1/2 cup Long Grain Rice
1 cup Raisins (optional)
1 teaspoon Sea Salt
2 teaspoon Vanilla
1 Egg
2 Tablespoons Butter

In a large stock pot combine the milk, water, (raisins if using) sugar, rice and salt. Leave on medium heat stirring often for about 40-45 minutes or until the liquid has reduced down about 2 inches and the rice in done and has thickened the milk.

Turn heat to low. Beat the egg in a liquid measuring cup; add enough water to the egg to equal 1/2 cup of liquid. Add 1/4 cup of the rice mixture to the beaten egg, stirring instantly.

Add the tempered egg mixture to the rice stirring instantly. Turn heat back up to medium and bring just to a boil then remove from the heat.

Add the vanilla and butter. Pour into your dishes of choice. Sprinkle the top completely with ground cinnamon.

Serve warm with a splash of cream. So creamy and delicious!

*Recipe stolen from Nellie and revealed to the planet first on Tahnycooks!


6 Responses to “Nellies Rice Pudding”

  1. foodfrommetwoyou 24/02/2013 at 10:25 am #

    oh look so delish..beautiful pictures Tahny…well i have 2 sisters so i totally get the recipe “game”…my dad would just adore this, with the added rasinis..and i love your “point” about one finger only in the box…you made me laugh today… lovely post sarah

    • Tahny Lowry 24/02/2013 at 10:28 am #

      My mom uses dried cranberries, I like that better then raisins, but still choose plain (with lots of cream!) 😉

  2. Nellie 24/02/2013 at 7:41 pm #

    Tahny Lee.. I always put dried cranberries in mine. Umm!

  3. elisebakes 27/02/2013 at 1:08 pm #

    Looks fantastic! And I absolutely LOVE that bowl with the teal interior!

  4. Lorraine Spencer (@LorraineJean) 28/02/2013 at 3:08 pm #

    Tahny, you always cook everything I love to eat, and love to make, and can only hope to make…we do have similar tastes, I think, maybe…

    A thought…how about a recipe where we can use up left over stock, I am always throwing half full containers of it out, I tried making a soup the other night, not so good 😦

    Thanks again for all your wonderful food blogging, and family stories!!!

    • Tahny Lowry 28/02/2013 at 4:19 pm #

      Ok, I’m on it! I just used up a 1/2 box of veggie stock that was in my fridge! I’ll think of some recipes.

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