Retired Techie
Getting older, not necessarily wiser!
Not Just a Desert – Rice Pudding
Published on October 31, 2021 at 6:52 am by LEWIntroduction
Rice Pudding, in one form or another, can be found everywhere around the world, with a vast array of different styles and methods of preparation. The variant I grew up with is a custard style pudding made with milk, eggs, sugar, and spices. This recipe is what I normally prepare, although I have been known to make a few variations depending on availability of ingredients.
Ingredients
- 2 – 1/2 cups milk
- 1/3 cup rice
- 1/3 cup raisins
- 1/4 cup brown sugar
- 1 Tsp vanilla
- 1/4 Tsp cinnamon
- 1 egg
- 1/8 Tsp salt
Equipment
- Medium pot
- Whisk
- Kitchen Spoon
- Medium Bowel
Instructions
- Add milk and rice to a medium sauce pot. Stirring often, bring to a boil, then reduce heat to a low simmer. Simmer for 20 minutes, stirring often.
- In a bowel add egg with brown sugar and cinnamon. Whisk until mixed.
- While whisking, slowly add some of rice mixture, 1 Tbsp at a time. Add approximately eight tablespoons or 1/2 cup.
- Add Egg mixture into rice mixture, stir vigorously until combined. Simmer for approximately 10 more minutes, until the desired consistency is achieved.
- Remove form heat and add vanilla and raisins. Mix well.
- Can be served hot or cold.
Notes
- a pinch of grated nutmeg can be added if available for a slightly different flavor.
- Because milk is being used, stirring often is required to keep mixture from sticking.
- Using whole milk provides a creamer texture, but fat free milk will work also.
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