Rice Pudding is the combination of everything I love: BUTTER, WHOLE FAT, CREAMY MILK...EGGS...SUGAH!....VANILLA...and rice. I am not a fan of rice, but since rice pudding would be nill without it, I take it into my heart.
So, just make at least 3 extra cups of rice the next time you make dinner.
Here is the original recipe I used on allrecipes.com that serves 4. Below is my version, and it really only serves 4 of us, maybe 6 if you don't like big helpings :). The base recipe is really easy to double, and that is what I do when I take this to parties.
- 3 cups cooked white rice
- 3.5 cups milk, divided (keep out a 1.2 cup)
- 1/3 cup-ish white sugar
- 1/4 teaspoon salt
- 2 eggs, beaten
- 2/3 cup golden raisins
- 2 + tablespoons butter
- 1 teaspoon vanilla extract
- Fresh nutmeg
In a clean saucepan, combine 3 cups cooked rice, 3 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
If you can stand it, chill :). Sprinkle with cinnamon or pumpkin pie spice once cool.
Voila! Heaven in a pot!