Grandma's Italian Style Rice Pudding
Grandma's Italian Style Rice Pudding is the most comforting food I remember by her.
Grandma was from Rome, Italy and passed away in 1976, she was 94 years old.
Nothing was measured back in the 1960s when I was growing up.
She made everything from scratch like she said they did in the old country.
I would watch her stir this delicious confection with such pride in her face knowing it would be perfect every time.
This rice pudding is so creamy and unforgettable as she was.
It's comforting to cook her recipes I adapted from my childhood taste of her cooking and this one is spot on perfect.
It's a great delicious custard with rice dessert with a hint of cinnamon.
Well, I have to say I love my grandma's recipe for rice pudding.
I have made Grandma's recipe a ton of times and it always comes out perfect!
It's truly the BEST RICE PUDDING I have ever eaten!
I know that everyone has a favorite their grandmother, mom and even other family member makes that keep their memory alive, this is the one for me.
When I make this, I think of good old fashioned homemade wholesome ingredients and comfort food from grandma's house.
Made with all fresh ingredients, usual staples in most households back then. She'd whip up a batch of this in no time.
Grandma sometimes likes to put dates of figs in hers.
Most of us weren't big fans of either of them.
Back then so she would split the rice pudding into two containers.
She would add some raisins to one bowl of rice pudding and in the other bowl the kind she loved for just herself, with figs and dates.
The kids never liked it that way, but I love it now with figs!
Let me just say it's quite addicting. Creamy, full of flavor and I started eating it hot.
Either way, it's over the top but doesn't just take my word for it, if you are rice pudding lover this is a must try.
When I was growing up and grandma made this I didn't know it wasn't for dinner.
Because it had rice in it I thought it was our supper!
I was quite happy anytime she prepared this for me and couldn't get enough of it.
Even if we didn't have anything else for dinner, this would have been just fine for me all by itself.
I loved watching her stir the pot over the old fashioned gas stove.
I can still see her lighting the pilot light to get it to come one. What a beautiful stove it was.
The oven had a small side oven and a large oven in front.
The top had 5 burners. Gas was the way to go in those days back in 1960.
Although I have a smooth top electric stove now, I would love to have a gas stove again some day.
I really felt its a more natural way to cook and I really like the results from a gas stove over electric.
No need to watch the pot. If it's on low it will cook perfectly.
I also love to use a wooden spoon. I always have.
Grandma only uses the wooden spoon to stir her pudding, I will always use wood when making certain cooked desserts and sauces.
I really love using wood over plastic or metal.
The best rice to use is arborio rice.
Arborio rice is the only kind of rice I have been accustomed to in making this rice and that's what grandma used.
I am sure you can use regular long grain, but I have never tried that.
I want to always make it as close to her taste as possible.
I pretty much have recreated the taste exactly to hers that I can remember.
You know they never wrote anything down or measured!
One other thing, if the kids hate raisins, don't add them.
Grandma uses to chop up maraschino cherries for just the top when I was a kid and I loved it that way.
I just garnish the top for a festive look during the Holiday and also some green candied cherries too!
A great change in flavors also!
Hope you love this one as much as we do.
Make a double batch, it goes fast!
It is sure good old fashioned comfort food at it's finest.
Grandma's Triple Berry Poundcake
Italian Marble Cannoli Cake
Almond Ricotta Coffeecake with Rainer Cherries
Dad's Favorite Chocolate Chip Sour Cream Cake
Ricotta Triple Berry Cheesecake
Grandma's Italian Style Rice Pudding takes a little patience and time but well worth it.
This creamy rice pudding is one of those that you will make time and time again after one bite.
Grandma was from Rome, Italy and passed away in 1976, she was 94 years old.
Nothing was measured back in the 1960s when I was growing up.
She made everything from scratch like she said they did in the old country.
I would watch her stir this delicious confection with such pride in her face knowing it would be perfect every time.
This rice pudding is so creamy and unforgettable as she was.
It's comforting to cook her recipes I adapted from my childhood taste of her cooking and this one is spot on perfect.
It's a great delicious custard with rice dessert with a hint of cinnamon.
Grandma's Rice Pudding Recipe is hard to beat in flavor and so easy to make!
Well, I have to say I love my grandma's recipe for rice pudding.
I have made Grandma's recipe a ton of times and it always comes out perfect!
It's truly the BEST RICE PUDDING I have ever eaten!
Everyone Has A Favorite
I know that everyone has a favorite their grandmother, mom and even other family member makes that keep their memory alive, this is the one for me.
When I make this, I think of good old fashioned homemade wholesome ingredients and comfort food from grandma's house.
Made with all fresh ingredients, usual staples in most households back then. She'd whip up a batch of this in no time.
Adding dried fruits brings it to another level of deliciousness!
Grandma sometimes likes to put dates of figs in hers.
Most of us weren't big fans of either of them.
Back then so she would split the rice pudding into two containers.
She would add some raisins to one bowl of rice pudding and in the other bowl the kind she loved for just herself, with figs and dates.
The kids never liked it that way, but I love it now with figs!
Addicting to say the least!
Let me just say it's quite addicting. Creamy, full of flavor and I started eating it hot.
Either way, it's over the top but doesn't just take my word for it, if you are rice pudding lover this is a must try.
When I was growing up and grandma made this I didn't know it wasn't for dinner.
I Could Skip Dinner and Got Right for Dessert!
Because it had rice in it I thought it was our supper!
I was quite happy anytime she prepared this for me and couldn't get enough of it.
Even if we didn't have anything else for dinner, this would have been just fine for me all by itself.
I loved watching her stir the pot over the old fashioned gas stove.
I can still see her lighting the pilot light to get it to come one. What a beautiful stove it was.
That Old Stove Was The Best
The oven had a small side oven and a large oven in front.
The top had 5 burners. Gas was the way to go in those days back in 1960.
Although I have a smooth top electric stove now, I would love to have a gas stove again some day.
I really felt its a more natural way to cook and I really like the results from a gas stove over electric.
Slowly simmer this and stir occasionally.
No need to watch the pot. If it's on low it will cook perfectly.
I also love to use a wooden spoon. I always have.
Grandma only uses the wooden spoon to stir her pudding, I will always use wood when making certain cooked desserts and sauces.
I really love using wood over plastic or metal.
The rice I like to use that works great every time!
The best rice to use is arborio rice.
Arborio rice is the only kind of rice I have been accustomed to in making this rice and that's what grandma used.
I am sure you can use regular long grain, but I have never tried that.
Very Close To Grandma's Recipe
I want to always make it as close to her taste as possible.
I pretty much have recreated the taste exactly to hers that I can remember.
You know they never wrote anything down or measured!
Plain or with Fruit?
One other thing, if the kids hate raisins, don't add them.
Grandma uses to chop up maraschino cherries for just the top when I was a kid and I loved it that way.
Perfect Decorated For A Holiday
I just garnish the top for a festive look during the Holiday and also some green candied cherries too!
A great change in flavors also!
Old Fashioned Comfort Food
Hope you love this one as much as we do.
Make a double batch, it goes fast!
It is sure good old fashioned comfort food at it's finest.
Grandma's Italian Style Rice Pudding Pin for later
Try Some Of Our Other Favorite Desserts
Grandma's Triple Berry Poundcake
Italian Marble Cannoli Cake
Almond Ricotta Coffeecake with Rainer Cherries
Dad's Favorite Chocolate Chip Sour Cream Cake
Ricotta Triple Berry Cheesecake
Watch My Short Video Clip On Grandma's Rice Pudding
It's worth the time it takes!
Grandma's Italian Style Rice Pudding takes a little patience and time but well worth it.
This creamy rice pudding is one of those that you will make time and time again after one bite.
Yield: 10
Grandma's Italian Rice Pudding
prep time: 10 Mcook time: 39 Mtotal time: 49 M
This rice pudding is over 100 years old. This is a creamy slow stirred rice pudding made on the stove top that Grandma made back in the 10960s with all simple pantry ingredients.
ingredients:
- 3/4 cup sugar
- 2 cups whole milk or half and half
- 3/4 cup extra milk
- 1/4 teaspoon salt
- 3/4 cup Italian Arborio rice
- 1- 3/4 cups water to boil the rice
- 1 cinnamon stick (new ingredient to make it over the top great!)
- 1 egg beaten
- 2 tablespoons butter
- 1 tablespoon pure vanilla extract
- 1 tablespoon ground cinnamon
- optional fruit 1/4 cup raisins, figs or dates chopped
instructions:
How to cook Grandma's Italian Rice Pudding
- In a small saucepan add 1- 3/4 cups water, 1 cinnamon stick and 1/4 teaspoon salt.
- Bring to a boil.
- Add the rice to the pot on a low simmer. Cover and cook for 12 minutes or until soft.
- Grab another clean medium-size saucepan and add the cooked rice, 2 cups milk
- with the cinnamon stick and 3/4 cup sugar.
- Cook for around 30 to 35 minutes or until creamy and thick like a pudding and not
- watery looking (stirring occasionally on low heat.)
- Stir in the last 3/4 cup of milk, the beaten egg and raisins if using and keep stirring on medium heat stirring constantly around another 2 minutes.
- Remove cinnamon stick and take off from the heat.
- Stir in the butter and vanilla and mix evenly.
- Garnish with cinnamon or freshly ground nutmeg.
- This takes around 40 to 45 minutes total in stirring time depending on the heat your simmering on the stove top.
Calories
225
225
Fat (grams)
22
22
Sat. Fat (grams)
9
9
Carbs (grams)
29
29
Net carbs
18
18
Sugar (grams)
29
29
Don't Miss Our Lemon Lady Finger Dessert Recipe!
Grandma's Italian Style Rice Pudding Pin it for later
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