Rice Pudding With Raisins |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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My mom has been making this for as long as I can remember and I'm 43 now. It's a family favorite! It's so thick and creamy and delicious. It's the best rice pudding I've ever had. I prefer to eat it cold but you can serve it warm also. Hope you enjoy it! Ingredients:
1 cup long grain rice |
2 1/2 cups water |
2 -3 tablespoons butter |
raisins (a handful will do...the small kid size box works well too) |
1 cup sugar |
2 tablespoons sugar |
1 quart half-and-half cream |
1 egg, separated |
2 tablespoons milk |
1 teaspoon vanilla |
cinnamon |
1/4-1/2 cup heavy cream, if rice pudding is too thick |
Directions:
1. Combine rice, water, butter and raisins. Bring to a boil then reduce heat to low. Cover and cook for 15 minutes.
2. After rice is cooked add 1 C sugar and all of the half & half. Bring to a boil. Reduce heat to low to med. low and stir constantly for 15 minutes till thickened.
3. Beat egg yolk in separate bowl till creamy. Add 2 T milk and then 2-3 T of the hot rice milk. Pour into pot of rice and stir for 1 minute. Remove from heat.
4. Add vanilla and let cool 1 hour. After rice is cooled if the mixture is too thick add 1/4 to 1/2 cup heavy cream.
5. Beat egg whites till stiff. Add 2 T sugar and beat a little longer till combined. Fold egg whites into cooled rice pudding.
6. Pour into serving bowl and sprinkle with cinammon to taste. Chill for several hours or you can eat it warm.
7. Enjoy!
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