Aunt Belva’s Rice Pudding


  • ¾ cup arborio or other long grain white rice
  • 1 ½ cups water
  • 1 cup granulated white sugar
  • 2 ounces butter
  • 1 quart whole milk
  • 1 12 ounce can evaporated milk
  • 1 tablespoons cornstarch
  • ¼ teaspoon cinnamon


  • Dissolve cornstarch in ½ cup of the whole milk.  Set aside.
  • Combine the rice and water in a two quart saucepan.  Cook until dry.
  • Add sugar, butter, evaporated milk, and the remainder of the whole milk to the cooked rice.
  • Cook slowly 40-45 minutes over very low flame.  Stirring constantly (Failure to do this can cause a gigantic boilover.)
  • Stir the cornstarch mixture and add it to the saucepan.  Cook for an additional 4 to 5 minutes until thickened.
  • Remove to serving dish and dust with cinnamon.


Serve warm or cold.

Preparation Time: 1 Hour

Source: Imogene Tolen Patten