My paternal grandmother served this delicious dessert frequently. Most foods my grandmother served were old Pennsylvania Dutch recipes she’d learned from her mother, my great grandmother. Grandma had eight grandchildren and we all loved her Farmer’s Rice.
Cooked white or brown rice (package directions)
Whole Milk – 4-1/2 to 5 cups in a sauce pan
Sugar – about 1/3 cup or to taste
Egg Yolks – 3 or 4
Corn Starch or Tapioca Starch or Flour – 3-4 Tbsp
Salt – a pinch
Vanilla – 1 teaspoon (I use imitation vanilla 2 tsp)
Butter – 2 – 3 Tablespoons
1) Cook the rice (I usually have it leftover from a dinner that included rice) and set it aside.
TIP: Do not add the rice until the pudding is finished. My grandmother put the rice in first and hers always turned out perfect. I consistently ended up with too much rice in the pudding. I could have sliced it. Ha! I finally learned to put the rice in after the pudding is finished.
2) Pour the milk into a sauce pan (no heat yet).
3) Separate the egg yolks from the whites and add the yolks to the milk (A smart cook would probably put the yolks in a small bowl and whisk them a little first. I toss them in the milk and chase them around with the whisk. It works.)
4) Add the sugar and a pinch of salt.
5) Add the corn starch, tapioca starch, or flour and whisk until smooth.
6) Now turn on the heat to medium low. Higher heat may scorch the pudding. Stir until thickened, about 20 minutes. If you leave the stove, you may scorch the pudding. After it starts to thicken, keep cooking a little longer until it reaches the boiling point. DO NOT BOIL. Boiling will cause the milk to separate.
7 Add vanilla and butter and stir. Add rice, as much as you want. The pudding will thicken as it cools, so take care not to put in too much rice. Err on the shy side.
8) Cool and serve warm or cold.