 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This is my husband's favourite! It is a nice old fashioned rice pudding. It takes just a bit of time and it is oh so much better than anything ready made. I use Calrose rice for this recipe because it is nice and starchy and cooks up very creamy, I used to use converted rice and that was good too. Ingredients:
1 cup uncooked rice |
1 quart milk (i use 1%) |
1 egg |
1/2 cup sugar |
1 tsp vanilla |
raisins & cinnamon (optional) |
Directions:
1. Heat the milk in a large heavy saucepan and then add the rice. Cook over low heat till the rice is soft remembering to stir once in a while. Taste for texture to make sure that it is nice and soft. Remove from the heat.
2. Beat the egg with the sugar and vanilla then add some of the rice mixture to temper the eggs and then add them to the rest of the rice milk mixture. Add the raisins if using.
3. Pour the mixture into a serving dish and sprinkle with the cinnamon. Cover the surface with plastic wrap making sure to lay it right on top of the rice. You can serve this at whatever temperature you like-slightly warm; room temp or cold from the fridge.
4. If you use raisins then put about 1/2 cup into a bowl and pour some boiling water over them and let them sit for a few minutes then drain and squeeze dry.
|
|