Description:

Creamy rice pudding

Source:

Angela Creighton

Serves/Makes:6 servings

Ingredients

• 1 quart (950 ml) (4 cups) milk
• not quite 1/2 cup (125 ml) rice
• 4 oz (112 grm). (1/4 cup (60 ml) plus 1/8 cup) sugar
• 1/2 tsp (2 ml) cinnamon
• raisins (optional)
• 1 egg, beaten
• 1/2 tsp (2 ml) vanilla

Preparation

• Cook milk until it scalds (tiny bubbles around edge), stirring often, in a large pot.
• Add rice, sugar, cinnamon and raisins (if using).
• Cook for 30 minutes with lid halfway on pot, stirring frequently.
• Remove lid and cook additional 15 - 30 minutes or until rice is tender.
• Beat egg with vanilla.
• Temper the egg mixture by adding a little of rice mixture to egg and stir in.
• Add egg mixture to pot SLOWLY, stirring constantly. Mix well.
• Cook for a few more minutes.
• Let cool, then refrigerate.
• Mixture thickens considerably after it is chilled. You may want to add additional milk if it is too thick.

Comments

NOTE: I have made this recipe using skim milk and egg substitute and it is delicious. I have also used Equal instead of sugar and that also was very good.