Wednesday, June 9, 2010

Creamy Rice Pudding

For some reason, I have been thinking about making rice pudding for like the past month. So the other day, I finally made some. This recipe said to add raisins, but I left them out. For one, I'm not a HUGE fan of raisins and two, I didn't have any. I know most recipes say to serve it warm, but I actually prefer it cold. And don't forget the nutmeg on top...or cinnamon...or honey. Mmmm, rice pudding.

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 tsp. salt
1 egg, beaten
1 tbsp. butter
1/2 tsp. vanilla extract

In a medium saucepan, bring 1-1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

To the cooked rice, add 1-1/2 cups milk, the sugar and salt. Cook over medium heat until thick and creamy, 15-20 minutes. Stir in the remaining 1/2 cup milk and beaten egg. Cook 2 more minutes, stirring constantly. Remove from heat and stir in butter and vanilla.

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