April’s Master Baker’s challenge ingredient is vanilla. Lamb’s creamy smooth vanilla rice pudding immediately came to mind when I was trying to decide what to make for this challenge. When I was just 18, I started working as a legal secretary in downtown Salt Lake City. Lamb’s Grill, which is “Utah’s Oldest Most Famous Restaurant”, was right next door. Several times a week during our afternoon coffee break, we would go to Lamb’s and I would order their delicious rice pudding. A few years later I was thrilled when the SL Tribune printed the recipe.
Ingredients
- 1 cup long grain rice
- 1 cup sugar
- 8 cups whole milk
- 4 eggs
- 2 cups milk
- 1/4 cup sugar
- 2 t. vanilla
- 1 cup raisins (not in the original recipe, but for me it is a must)
Directions
- In large saucepan combine rice, 1 cup sugar and 8 cups milk. Cook, covered, until the rice is tender, stirring frequently (about 1 hour). In mixing bowl combine eggs, 2 cups milk, 1/4 cup sugar and vanilla. Beat well. When the rice is tender, add egg mixture; cook until mixture just starts to boil, stirring constantly. Remove from heat; cool then chill. (It will thicken as it cools.)
- Lamb's always served it cold with a sprinkle of cinnamon on top, but I love it warm. Enjoy!
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
I obviously don’t get up to Salt Lake very often -I have never heard of Lamb’s! Now I want some, though!!
Oh my,
Rice pudding is one of my very favorite desserts! This looks incredible!
Deborah – I don’t make it into Salt Lake very often any more either, but I may have to start when they get the construction finished.
Jenny – I would love it if you shared your favorite rice pudding recipe.
This pudding sounds delicious! I’d have to say I’ve only had rice pudding a couple of times…but I’d give yours a try!
Mama used to make rice pudding, sometimes we just put milk and sugar on rice too.
Looks yummy !
I have to try this! Rice Pudding is one of the dishes we always make for CFY/EFY weekends, I’m ready for a new creamy recipe instead of the custardy one we have been using!
I would love it if after you make it you come back and let me know what you thought! Thanks!
This is incredibly delicious rice pudding. Delicious. A little more work but the results are more than worth it. I did use the ingredients I had at home. Brown sugar, 2% milk and Botan Calrose rice. Simply wonderful. Thank you for sharing.
Hi Gigi – Thanks so much for letting me know you enjoyed the rice pudding. We love this recipe too. Brown sugar sounds like a wonderful addition, I may try that next time.