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Rice Pudding
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Creamy rice pudding

Angela Creighton

Serves/Makes:6 servings

  • 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
  • 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.
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.

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