How to make Brothers Rice Pudding - Side of the Fridge Recipes

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This recipe for Brothers Rice Pudding comes from a newspaper clipping - The Toronto Star - sometime in 2000 just after this restaurant closed. This super easy stovetop rice pudding recipe uses converted rice / parboiled rice.
Ingredients:
4 cups milk
1 cup converted rice, rinsed, drained
½ cup granulated sugar
1 large egg
1 tsp vanilla
3 tbsp raisins (Optional)
Ground cinnamon
a medium, heavy-bottomed pot, bring milk to a simmer.
Add rice and sugar.
Cook, uncovered, at a gentle boil over medium heat, stirring frequently until rice is almost cooked through but still a little chewy, about 30 minutes. (Rice will continue to soften as it cools.)
In a cup, whisk egg and vanilla.
Add a couple of tablespoons of hot cooking liquid and whisk until smooth and pale yellow.
Stir into mixture
Reduce heat to medium-low.
Cook another 2 minutes, stirring constantly, until thickened.
Add raisins, if using.
Cool pudding uncovered stirring occasionally to break up skin as it forms on surface. (Pudding will thicken on standing; thin with more milk as desired.)
Sprinkle generously with ground cinnamon before serving.
Makes 4 to 6 servings.
People have asked about our favourite rice pudding recipes; it's a toss up between these two:
• How to make a Baked Ri... from 8 years ago on the channel
• Baked Rice Pudding Recipe from 9 years ago on the channel
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
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Опубликовано:

6 янв 2023

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Комментарии : 235

@cjmeyers2926 Год назад

Sometimes nostalgia is the best seasoning

@eassjd Год назад

You can always tell when Glen tastes something he really likes because he takes a step back and smiles.

@coreymcdonald7745 Год назад

Or he almost forgets his usual outro.

@paulguise698 Год назад

I've never noticed that

@Graham-ce2yk Год назад

I watched this video with my mother and aside from the wondering what converted rice was, the most interesting moment was when she burst out, 'He's eating it cold', it turns out in the Midlands, the part of the UK she came from, rice pudding is served hot and the skin on top is the most prized part of the pudding. They also added hazelnut and nutmeg to the pudding.

@rubyirene2500 10 месяцев назад

I am from the desert southwest of the US. I always prefer to eat my rice pudding hot. I will normally heat up a serving before I eat it. I always add cinnamon, and cook the raisins with the rice pudding. I don't like the skin.

@hotlavatube Год назад

Speaking of brothers desserts, I found a menu for the 1941 Warner Bros Studio commissary and I noticed something called a "chop suey ice cream sundae". Apparently the recipe dates back to a drink from 1903 and gets the name due to it's dark hue. The sundae can contain dates, figs, nuts, raisins, maple syrup, sliced pineapple, candied fruits, shredded coconut, preserved ginger, cherry garnish, and two types of ice cream.

@samana970 Год назад

Many years ago my husband and I went to Quebec City for the Winter Carnival. I ordered rice pudding in a restaurant and it came with maple syrup on it. Delicious! Been eating it that way ever since.

@spigette Год назад

Growing up in Halifax in the 70s and 80s, a lot of excellent diner type restaurants were run by Greek families. They may or may not have had Greek food on the menu, but they always had this type of rice pudding for dessert and it was always delicious ❤

@jsimes1 Год назад

My mother made an even simpler rice pudding with minute rice and nostalgia dictates that I like it but to be honest I've fallen in love with Ina Garten's Rum Raisin Rice Pudding recipe which is really just half and half, Basmati rice, an egg, and raisins maserated in some Myers Dark Rum! 🤤

@NotKev2017 Год назад

Going to school in the 70's, the cooks made everything from scratch. One of my favorites that I came across one day was the rice pudding still warm and with liberal amounts of cinnamon. And there was even a separate bowl of rice pudding with raisins in it. Delicious!!

@RomanvonUngernSternbergnrmfvus Год назад

School cooking made by scratch sounds dope, the way things are done now makes my head hurt

@Traderjoe Год назад

My wife’s family is Portuguese and they make this the same way, but substitute spaghetti for rice. They stir it into patterns on a platter and let it skin up, and then they use cinnamon to decorate it with writing or shapes that are basically cookie cutters dampened and then touched to cinnamon in a saucer and then pressed onto the spaghetti to leave an imprint of its shape. The rims of glasses and cups will do. Sometimes I help out by slicing a carrot and carving flower shapes into the cross section and dipping it in cinnamon and using it to decorate the spaghetti. Usually this is made on religious holidays like Christmas. Some people get very elaborate with the decorations.

@alentejaneiro Год назад

This sounds like the portuguese traditional Christmas dessert called "aletria", usually made with vermicelli pasta.

@lesliemoiseauthor Год назад

I love this side of the fridge series. There was a Thai place in Louisville that closed where they had the best Thai basil chicken.

@strongjohn10956 Год назад

I like the skin on pudding too!

@RonOhio Год назад

I grew up in the 50s/60's in a town that is home to a large manufacturer of, among many other things, commercial pressure friers. Outside of town there was a little store that sold fried chicken and potato wedges. There was much rejoicing in our home when dad would go out of town and bring home chicken and potatoes. To this day I seek out delis in search of chicken and HP potatoes that good. I seldom find anything that comes close. I would love to see you explore the secrets of making crisp, tender, flavorful, potato wedges.

@virginiaf.5764 Год назад

Sounds like the chicken and potatoes were cooked using a pressure cooker/fryer. Getting that unique finish on food is probably hard to replicate without that piece of equipment. There was a pizza place in my home town that had one of those pressure cookers. The "broasted" chicken they sold was really popular.

@DonVDBorgh Год назад

I was at a place once and ordered the rice pudding, it came out as a square pice on a plate, very solid. First time I'd seen it that way. Prefer style like this. Thanks for sharing this. 👍

@StillBloom Год назад

My mom makes rice pudding simply with rice, milk, and sugar. No egg. It's thick, sweet, and comforting! IMO best eaten hot (or warm) with tons of cinnamon. I can't get into cold rice pudding for some reason.

@ahhhlindsanityyy Год назад

I love the rice pudding recipe in mark Bittmans how to cook everything book. I usually add cardamom and eat it warm, however the other day they were handing out free samples of the Kozy Shack brand rice pudding at Costco and it was semi frozen! I really liked it, it was almost a soft serve ice cream consistency.

@tjs114 Год назад

I imagine they used converted/parboiled rice because it helps make the rice bug resistant so it could sit on the shelf longer. And often converted rice is cheaper in really large commercial packaging. That and cooking time is shorter. If Brothers was all about cheap and filling, then using converted rice in the shop makes perfect sense.

@pixelrancher 6 месяцев назад

I have fond memories of late breakfasts "under the Scientology sign". Brothers and Fran's on College were institutions. Thanks for jogging my memory!

@rebeccaturner5503 Год назад

Sometimes the "best" recipe for anything is not the one we remember and desire most often

@COWELLGIRL Год назад

Love rice pudding !

@missbee431 Год назад

Yay! Im loving the “side of the fridge” recipes!

@Jo81562 Год назад

I’ve used the rice pudding recipe from the cookbook Food that Really Schmecks by Edna Staebler for years. You cook the rice and milk in a double boiler in her recipe. To ½ cup uncooked rice + 2 cups milk cooked you whisk in 1/2 cups sugar +2 yolks, ¼ tsp salt vanilla and raisins. I like the hands off, no worry about scorching double boiler technique. These two recipes seem identical except for the extra egg and quantity. Cheers

@gaylekanak9269 Год назад

I love that book!

@Jo81562 Год назад

I forgot how old Edna’s books are. My husband gave me her 1st cookbook. I was, maybe, 20. I turned 70 in 2022. Holy cow! How time flies.

@erinchamberlain1315 Год назад

I absolutely love rice pudding. Cinnamon and sugar on top with maybe a bit of whipped cream 😍

@creative-measure Год назад

Thank you for doing this trip down memory lane. Fond memories from that restaurant. (Late 1970’s to late 1980’s) reminded me of some of the family run restaurants from that area of Toronto. Usually dinner style.

@catherinewhite2943 Год назад

Seafood casserole from a restaurant in metrowest Boston area, now closed. The best ever. No recipe ever found for it, either, and no warning of closure. We went there one evening, and it just wasn't there anymore. Formica tables, looked like a total hole-in-the-wall dive, but the best seafood.

@markgaudry7549 Год назад

Glad to hear someone else likes the skin on rice pudding. 🙂

@kymschoeff2858 Год назад

In Indianapolis Brother Juniper’s topped my list. Their sandwiches were on the loveliest dill bread that I’ve never been able to replicate

@GlenAndFriendsCooking Год назад

Thanks For Watching! Is there a restaurant dish you remember but the restaurant is now closed? Let us know below. Nostalgia around food can be strong. Edited to add - People have asked about our favourite rice pudding recipes; it's a toss up between these two: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZdjP3vILKJU.html from 8 years ago on the channel ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ScpRK27RKXU.html from 9 years ago on the channel

@antonellaprovenzano270 Год назад

Lord Stanley’s Feast, Lombard St. Toronto

@MamaStyles Год назад

Brothers!! Used to go there with my dad 💗My mom hated Fran’s because she saw a cockroach there once and wouldn’t let me go back 😂 My dad was a major foodie so we went to some seriously good restaurants. You know what Toronto restaurants I miss? ( Esp now that I live in Windsor) Toby’s!! I miss the Apple Brown Betty. Also there was a fancy expensive little restaurant south of Yonge and St Clair in the 80s that made this pecan encrusted mustard chicken that was divine.I ensured my grade 8 grad dinner was there and I wish I could remember the name of that place. Heck Glen you should do a Toronto Series along with a side of the fridge ❤️

@kienanvella Год назад

Hungarian goulash soup from the old Bavarian Outpost in Caledon

@321southtube Год назад

Raisins....no Raisins...rum...no rum...whatever variation, rice pudding is awesome. Consistency is the key.

@missbee431 Год назад

The Dill Pickle restaurant in Ottawa had the best all you can eat spaghetti with meat sauce. My family didn’t eat out often but that was a favourite. I would love a taste of that again.

@debbiem2146 Год назад

🙂This pudding just makes Glen happy! 🙂

@joeyhardin1288 Год назад

Thank you. Nice recipe. 19 years old, going to college was a greasy spoon between my apartment and school. Two (2) grilled cheese sandwiches with every bowl of chili. Neither were very good but plenty of calories. God Bless and stay safe.

@joeseeking3572 Год назад

Rice pudding is one of those dishes I didn't like as a child, but do like as an adult. Which is weird because that's usually more common with strong tastes - blue cheese family, black olives, anchovy, etc.

@EastSider48215 Год назад

Love this series!

@keetrandling4530 Год назад

ah! nostalgic rice pudding! Mine is the rice pudding Mom made after we had take-out Chinese food: Put whatever leftover rice you had in a pan, just cover with milk and simmer, stirring occasionally until it is all absorbed. Cover with milk again (raisins optional at this point), and simmer awhile but still very wet. Add sugar to taste and continue to cook until sugar dissolves and milk is nearly all absorbed. Beat an egg with some vanilla, take saucepan off heat and stir in egg. Sprinkle with cinnamon and cover pan with plastic wrap, leave on counter to cool down a bit and set (residual heat will cook the egg, this is why you DON'T immediately refridgerate). Yum!

@Your.Uncle.AngMoh Год назад

Basic rice pudding, served hot when first made or cold from the refrigerator over the next couple of days, with some brown sugar stirred in was a staple of my childhood.

@spurgear4 Год назад

I like the skin on top also, My grandmother would always sprinkle a little nutmeg on top before it cooled, so you would have the soft nutmeg layer on top and the rice under. Going to have to dig out her recipe today.

@virginiaf.5764 Год назад

Converted rice is a surprise for this dish in particular, because of the starch equation. But in every other application, a lot of restaurants use it because it holds up better that regular rice in a hotel pan.

@darrenerickson1288 Год назад

Looks tasty. Never tried to do rice pudding, but I will with this recipe!

@PhilIpp88 Год назад

Simple recipes are the best 🤗

@akadventurer7563 Год назад

Never cease to learn something from your videos... Had to google converted rice. Never heard that before! (which is amazing considering the cooking and reading I do.. lol)

@marymcilvean2926 6 месяцев назад

I grew up on rice pudding both in the UK and here in Canada. My grandmother would often make it and especially when we were sick. The English recipes would call for pearl rice (short grain) of which I am not sure what the Canadian equivalent is. My grandmother and my Mum would use nutmeg to season, me I often mix in cinnamon. I also make mine with Arborio rice which makes it very creamy. As others have mentioned they like the skin, Mum and I would fight over it!

@belamoure Год назад

Love these side fridge recipe nostalgia. The late Silver Plate in Ottawa circa 1973-1974, had so many nostalgia's recipes, liver and onions, rice pudding, fish and chips, sausages bacon and mashed potatoes, as you said , cheap abundant food for not too rich university students or young workers & civil servants on their first jobs. Best coffee, with morning eggs and bacon. Owner was Greek immigrant but he stuck with local simple Canadian food though.

@alanblott4559 Год назад

Made a great Rice Pudding for the new year. We used all the creams that were still in the fridge from Christmas. Super sweet and super creamy. A great slow cooker treat.

@antonellaprovenzano270 Год назад

Happy New Year to all!!! Easy recipie! Thank you!

@tobiasactually Год назад

This is not the greatest rice pudding in the world, no. This is just a tribute!

@David_Kyte Год назад

Be you angels? Nay, we are but men who make rice pudding, Rock!

@tobiasactually Год назад

@@David_Kyte I can hear the guitar solo after the word "Rock!".

@BobSmith-fu1nn Год назад

Ah Brothers, I remember they always Jell-O with a dollop of whipped cream for dessert. Other favourites from long gone Yonge St., The Fiesta Grill's tomato soup and Café New Orleans's sole....

@lenalyles2712 Год назад

Love rice pudding, it was a staple in our house growing up on a farm.

@ninakirkland2459 Год назад

Except for the converted rice, that's the way my mom taught me to make rice pudding. We always did put raisins into it. Easy, simple, filling and good. Thanks for the recipe.

@FaerieDust Год назад

I love that you could just buy rice puddings in restaurants!! I've never seen that. Though tbh rice pudding feels like the kind of food that's best made at home. I think I'm going to make some tomorrow... If it weren't already past eight in the evening I'd get up and make some now 😅 I like this type of recipe a lot - recipes don't have to be "the best ever" this or "the ultimate" that. That stuff's great and all, but honestly I often prefer to just eat something nice. And if you add the nostalgia factor? A total win in my book.

@geraldthiel760 Год назад

If you don't like raisins, try dried cranberries, dried cherries, or perhaps dried blueberries.

@alentejaneiro Год назад

... or minced candied fruits as in the french "riz à l'impératrice". en.wikipedia.org/wiki/Riz_%C3%A0_l%27imp%C3%A9ratrice

@shelleycoopersmith855 Год назад

Ah, nice to hear you mention Mars Restaurant, an old favourite hang! Lived with a bunch of us mostly university students a few blocks away from it, loved their bran muffins and corn muffins too, breakfasts, and yes, rice pudding! It was our go-to place.

@brandonmulford5524 Год назад

We got the Glen head bob seal of approval, you know he's happy 😂.

@juliastockhausen7173 Год назад

I went to U of T and graduated in 82. We enjoyed many European small mom &pop restaurants on Bloor Street. The food was affordable and seemed wholesome.

@LeesaDeAndrea Год назад

I use converted rice almost all the time. I like its texture & its ease of preparation.

@Arja021 Год назад

Glen, I swear you read my mind today! I had a craving for rice pudding!

@wallymurray620 Год назад

Back Jr high and high school, early to mid seventies, we had a small diner attached to the Shell gas station in Airdrie Alberta. It was the unofficial lunch and late evening snack spot for many of us and the biggest draw were the fries and gravy. A big plate of fresh cut fries with a great, flavourful gravy at a price even a broke kid in grade 8 could afford. Simple plate of food that brings back so many fabulous and fun memories, sometimes thats what food is all about, right?

@TizianaTina Год назад

Yay, side of the fridge recipes!

@wobblytardis850 Год назад

You should try dried cranberries in it it is surprisingly good

@bierbrauer11 Год назад

One of those things I grew up on as a “dessert”. I’ve never personally made it according to any recipe. Wow, so many things I do by recipe, I’m suddenly amazed!

@GaryJohnWalker1 6 месяцев назад

I like the skin. I'd grate nutmeg over it. Half expected this to need to be baked for ages!

@itzel1735 Год назад

K-Mart Walnut Torte It was a rectangular loaf. Layers of pastry. Layers of walnut cake. Layers of frosting/filling. My brother and I reminisce about this every time we eat together.

@teacherdude Год назад

I had to Google ""converted rice" (parboiled rice) which for most of my childhood was 'rice'. Took me years to realise there were so many other kinds.

@AW-fb8hr Год назад

Thank you, I had no idea what that was

@peterdoe2617 Год назад

Reminds me of a dish I once had in a pub in hamburg, soem 40yeras ago:Something with fennel and tomato. I only went there maybe twice.(I live outside of town.) It was impressive! For a little dish, served in a pub? Amazing!

@Sqwirle Год назад

Warm rice pudding for me, Mom always baked it.

@Clarkson350 Год назад

Greek diners all had some great rice pudding

@sidb9540 Год назад

man, I've tried to make rice pudding with basmati rice, and it's da BOMB!

@mjkay8660 Год назад

tyvm for the warning on converted rice. i luv rice pudding & baked w water bath my preference. had to watch 2c if this might be easier/better.

@tcgetsbored2 Год назад

A classic dish we typically make with leftover white rice much in the same way. We serve hot with cinnamon and whipped cream.

@liamkehoe5957 Год назад

Rice pudding with strawberry jam is lovely and standard in the UK

@kimsuenkens4818 Год назад

Hi Glen! Would be very interested in a German chocolate cake video sometime :)

@charleslayton9463 Год назад

Glen's happy dance!!

@rabidsamfan Год назад

Comfort food is the best food!

@anthonydolio8118 Год назад

Thank you.

@dlsjr123 Год назад

Growing up poor, rice pudding was always a cheap and tasty way to satisfy sweet cravings. I don’t make it now but have fond memories of it as a child

@PieterdeGouw Год назад

And now I wonder what the recipe for the best rice pudding would be. *Hint hint* As a great sucker for rice pudding I would love to see your recipe for the best rice pudding! My mom always makes it with raisins and brown sugar on top and that is basically how I make it as well. Plus in the Netherlands we have something called desert rice which gives the best mouth feel and structure. Edit: as an afterthought I would love to see a series of Glenn deep diving into all sorts of rice puddings :)

@lainightwalker5495 Год назад

should try the danish way ala mande. where u take the cold rice pudding , mix in whippedcream and chopped almonds and serve with hot/cold cherrysauce or u can use jams.

@luminousmoon86 Год назад

The best rice pudding I've personally had is Chef John's rice pudding: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-unR-MpB1l2k.html

@olik136 Год назад

I personally prefer the German version which is just rice (special type though) milk and sugar. nothing else

@PieterdeGouw Год назад

Definitely gonna try these! I do love the Icelandic rice pudding, never had Danish or German types.

@m1nds0up13 Год назад

I have never heard of converted rice before today

@wendysumner8899 Год назад

I have the newspaper clipping if the Silver Rail's (Toronto landmark) spaghetti sauce...was always sooo yummy!!

@oldvlognewtricks Год назад

Since you mention it, I’d love to hear if you have a ‘best rice pudding in the world’ recipe

@geordiebatt Год назад

Can't beat hot rice pudd with a dollop of jam in the middle.

@jacquespoulemer3577 Год назад

Jules: cook some raisins in white wine with a bit of sugar to taste, pinch of salt, a dash of vanilla and cinnamon and put that over the rice pudding...the best of all possible worlds...hugs from Oaxaca Mexico, Jim

@staceya9580 Год назад

I ❤their genuine friendship 💕💕

@vaclavzeleny5717 Год назад

Raisins soaked up in rum are great.

@pattihamilton0925 Год назад

Very different than how i make rice pudding but still looks yummy.

@rowanrobbins Год назад

I miss Woolworth's chicken as well as their fluffy cheesecake. Also,here in Buffalo, we had a chicken place called Golden Chick. There were only two stores,but they were here a long time. Best chicken ever,better than KFc

@TheScratchingKiwi Год назад

I'm used to a baked rice pudding (Edmond's Cookbook's) and was fascinated by this stovetop recipe. Anything to save time on rice pudding (I am used to it taking hours to make). But... but... It's a very different recipe. No butter/vanilla and an egg! Where is the creaminess? The Edmonds recipe can form a thick skin (I don't like that bit!), but it is a thick and creamy mass that feels decadent (after 2-3 hours of waiting, it better be!)

@rebelcolorist Год назад

Just... Yum!! And

@andreasphilipholmhoumann4123 Год назад

In Denmark er eat “risengrød” which is this served warm, without the egg and sugar. Served with lots of cinnamon sugar and butter to melt in the porridge - from the leftovers we then make “ris a la Mande” as a dessert thing. Classic 😊

@lwm4kids Год назад

Greetings from Kirkland, Wa (Seattle area) Happy New Year to you and Julie 🎉 it is so fun to read all the comments...you mentioned "Mars restaurant" and I was wondering if you could get the recipe for their rice pudding? Thank you for sharing your knowledge and skills with us...

@joansamuels3241 Год назад

A frugal cookbook series that could be bought by the individual book. The dessert book's only reasonable recipe had rice pudding made from left over rice. Rice, milk, eggs, vanilla, cinnamon/nutmeg baked in a casserole dish.

@someguy4262 Год назад

I'd never heard of converted rice before, but apparently it's just a different name for parboiled rice. And while I've seen parboiled rice on store shelves, the only place I've ever used it before is in restaurant kitchens; I've never seen it called for in a recipe outside of a prep kitchen bible.

@carolelliott9150 Год назад

Mmmmm skin in rice pudding

@sandrawallace1001 Год назад

My mom made great rice pudding, which I unfortunately, never learned to make. She learned to avoid putting raisins, however, because my brother and I were convinced they looked like dead flies and that's how we referred them.(Neither of us is a raising fan, as you can tell.)

@sethzard Год назад

The idea of having rice pudding cold is the strangest part to me. I've always had it hot/at least warm. I'd love you to do a recipie for a rice pudding you think is better.

@klr1010 6 месяцев назад

I’m looking for a creamed rice dish. My mom made it when I was younger but she never had the recipe. I know it was cooked in a double boiler and had milk but not much else. It was a savory kind of dish that she served with fried bologna sandwiches.

@cmonyoureds Год назад

Hi Glen, how about the peameal bacon breakfast at the Stem Diner that used to be on the north side of Queen Street, just east of Spadina? Actually it's hard to pick a fave dish, I liked everything I ever ordered in there. I think Dad ran the griddle, and his daughter served. Thanks for the rice pudding recipe! I liked Brothers, Mars and the Coach House at Yonge and Wellesley, all are gone now. Thanks for the trip down Toronto nosh memory lane 🙂

@nickbriggs9620 Год назад

I need to make this… it’s been too long since I had rice pudding

@robinsnest68 Год назад

I love Julies face when you ask about the raisins! You didn't cook them?

@patmos68 Год назад

I was going to ask if the diner was owned by Greeks because that was close to my mothers rice pudding only less rice more milk, then I saw the cooks last name so no need to ask. My family owned a restaurant for many years and we always used "Uncle Ben's" rice. Restaurants use it a lot because it's easy, cook, drain and rinse.

@austin2842 Год назад

I like to make stovetop RP with evaporated milk that uses regular rice boiled separately. I'll try this regular milk + converted rice version.

@mrmoshpotato Год назад

YUMM-O!

@MaShcode Год назад

The best rice pudding I’ve ever had was from a small Persian grocery off 5th Ave in the Flat Iron district in NYC. No longer exists. 😢

@michaelstevens1027 Год назад

When I make steamed rice I will sometimes make a double batch and use half of it for rice pudding. It cuts down on the cooking and stirring time and there is less of a chance of scorching. Obviously I use a more custard base. Also lots of pure vanilla extract or a vanilla bean makes a big difference in the taste.