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.
Ingredients
- 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!
I LOVE RICE PUDDING! You would be alarmed at how many people hate it. My mom used to make it just by making vanilla cook-and-serve pudding and adding leftover rice, cinnamon, and raisins. I recently learned to make it the :"real" way with just rice, milk, sugar and vanilla. I love it both ways. I can't wait to try out your recipe... it sounds even better!
ReplyDeleteAngel, once you make it a few times you will realize how easy peasy it is! Enjoy!!
ReplyDeleteMy grandmother made us rice pudding all the time. This post made me cry, as I remembered her stirring and questioning the bunch of us, "Raisins or no raisins this time?"
ReplyDeleteRaisins always won out!
Toni, what a sweet message! I ask my kids the EXACT same thing :).
ReplyDelete