Easy Rice Pudding for a Crowd (Can Be Halved) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 18 |
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This is the best and easiest rice pudding recipe I have tried. This recipe can also be cut in half. It is creamy, delicious, and doesn't take anything but a periodic stir of the pot. It makes a huge amount and actually feeds more than 18 if you only serve 1/2 cup servings. But everyone that has tried it wants more. My family thinks it's Da Bomb - even my son who refuses raisins eats every morsel. Ingredients:
6 cups cooked and cooled rice (preferably medium grain, but long grain will work) |
2 cups half-and-half cream or 2 cups evaporated skim milk |
4 cups milk (i use skim or 1%) |
1 1/4 cups sugar |
3 tablespoons butter |
1 cup raisins |
2 teaspoons vanilla |
2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg (use freshly grated for a world of difference) |
Directions:
1. Into a large, heavy-bottomed pan, mix together all ingredients. On medium heat, stir occasionally while mixture comes to a simmer.
2. Continue stirring regularly throughout the process. You don't have to stir constantly, but you can't just walk away for very long either.
3. Once at a simmer turn down heat and continue to stir periodically. Allow to thicken to a creamy consistency (about 25-30 minutes).
4. Don't let it get too thick. It should be only slightly thicker than a hearty cream soup. If it gets much thicker it will be too thick when it cools. Serve as desired, whether hot or cold.
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