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.
1 cup long grain rice
1 cup sugar
8 cups whole milk
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)
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!