When my son Andrew was about 14 he played midget football. That is how I met Brad Spence, who grew up to become an extraordinary chef. Standing at the football field that day, I would never have imagined that possibility. But Brad apparently loved cooking and after college graduated from the CIA. He went on to cook and rub elbows with some of the superstars of the cooking industry.
Eventually he returned to his home town and got a position with Marc Vetri who has the hottest restaurant in Philadelphia. Brad went on to open Amis in Philadelphia and Connecticut. He developed an extraordinary ever changing menu but the one constant was his love for his Grandmother’s rice pudding. It was always on the menu.
Her name was Agnes Greth Spence, aka MomMom. Brad tells me, Agnes was known for her cooking and her athleticism. I imagine that is where Brad inherited those talents.
What follows is the recipe exactly as it appears in Marc Vetri’s cookbook
I am afraid the directions might be too light to read, so here are clearer directions:
Milk – 8 cups
Sweetened Condensed Milk – 1 6-ounce can
Arborio Rice – 1 cup
Unsalted Butter – 4 tablespoons
Sugar – ½ cup
Fine Sea Salt – ¼ teaspoon
Vanilla Bean – 1 (alt. 1 ¼ teaspoons vanilla extract)
Eggs – 4, beaten
Combine milk, sweetened condensed milk, rice, butter, sugar, and salt in a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the pan, stirring until evenly dispersed.
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the rice is just tender, about 25 minutes, stirring now and then. Remove the pan from the heat and let cool slightly. Whisk in the beaten eggs. Let cool in the pan and serve.
The pudding can be made up to 4 days ahead and kept in the refrigerator with the lid on. For a lighter texture, fold in about 2 cups whipped cream before serving.
See you soon, ❤️💕 Bernadette
33 responses to “MY MOTHER’S RECIPE #6 – Mom Mom’s Rice Pudding”
I loved rice pudding as a girl, and it was served as a side dish at every restaurant in FL where I grew up. Now, living in MN, I haven’t had it in years. I hope one of our talented chefs reads this and gets inspired to bring it North😊
Once upon a time in NYC there was a rice pudding bar. I was in heaven.
Oh I wish we had that!
Reading through the ingredient list, I bet this tastes amazingly delicious, esp. if it’s lightened up with whipped cream!
I did lighten it with whipped cream. It seems like an oxymoron to use lighten and whipped cream in the same sentence.
💜 I Love “Rice Pudding” EveryOne, just don’t Get Enough of it; sometimes I AM Experiencing CHOICE!!! Paralysis when it comes to Desserts especially making My Own
You are too funny. Choice paralysis must make a good diet technique.
A great rice pudding recipe.Thanks!
Arborio rice makes the absolute best rice pudding!
It sure does Dorothy. Thanks for stopping by.
💜 …yet plenty of CHOICE!!! Chocolate and Cake in The Fridge; who NEEDS!!! a Wife 😂🤣😅😆😁😄😃😀🙂 🤔 ?
Bernadette, thank you for sharing Brad’s story, and for the recipe. I’ve tasted it, and it truly is heavenly!
Please do not have an attack! But, I have never had Rice Pudding, and would not look at bread pudding. That said, I kinda like the looks and the ingredients of the Rice Pudding. I suspect I will have to make very small quantities as I am fairly certain my hubby will not even try it.
Definitely going to try this 👍❤️😊
If you do let me know if you like it. Maybe send a picture?
I’ll do a blog post and credit you for sure. Thanks for inspiring me 😊
Oh no! Well I am sure pudding type of desserts are not for everyone because of the texture
This looks like a winner for my ‘old time favorites’ recipe collection! Now I see where Brad got his start in the culinary world! I so love the stories behind the recipes… it makes the recipe even more delicious!!!
Nothing like a dish of rice pudding unless it’s tiramisu.
As much as I love rice of all kinds I am surprised I have never eaten it, let alone make it. Thanks for the recipe…
You are very welcome. If you make it, let me know what you think.
I love rice pudding and will be trying this one. Thank you for all these wonderful recipes!
You are so welcome and the thanks is coming right back to you. Have a great weekend.
What a delightful story, and keeping rice pudding always on the menu in honor of MomMom is such a sweet and wonderful way to honor her!
I know, I thought that was so special. Thanks for reading and enjoy the rest of your holiday.
This sounds delicious, Bernadette.
It is delicious and it is such a sweet story about a chef and his grandmother. Thanks for stopping by and enjoy the rest of the holiday.
I have been eying the Arborio rice for weeks now and dreaming of rice pudding…I love my mother’s version which is baked with nutmeg on top and also love creamed rice pudding which I am guessing this one emulates…No one in this house does but hey ho I am going to make it just for me… I have done with the pondering and drooling …x
My mother made it with nutmeg also. In NYC at one time there was a restaurant that served nothing but rice pudding. Enjoy
Not something eaten here rice soup is the closest but a rice pudding restaurant sounds heavenly …sigh
That’s some Rice Pudding! 😋😋🙋♂️