This is my husband’s recipe for Rice Pudding.It was his favorite treat when he was growing up and it is still one of his favorites. It’s the best I’ve ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.
INGREDIENTS
1 cup and 2 tablespoons uncooked white rice
3 cups milk, divided
1/2 cup white sugar
1/4 teaspoon salt
1-1/2 egg, beaten
1 cup golden raisins
1 tablespoon and 1-1/2 teaspoons butter
3/4 teaspoon vanilla extract
PREP TIME 25 Min
COOK TIME 20 Min
DIRECTIONS
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 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.
Serve warm. (Can be served cold but then you should stir in milk as you would with oatmeal). Can be served with fresh fruit on top such as bananas, strawberries etc.
FOOTNOTE
This recipe may also be made using Splenda® instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.
SERVINGS: 6 Servings
This is a great treat any day of the week but makes a great surprise for guests with their coffee.
(4 votes, average: 5 out of 5)
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