I've taken out the raisins from this recipe, which I feel don't belong in rice pudding. If you do, just add 1 cup raisins with the egg-sugar mixture.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 quarts whole milk
- 3/4 cup long grain white rice
- 3 eggs, beaten
- 1/2 cup sugar
- 1 cup whole milk
- 1 tsp. vanilla
- 2 tsp. cinnamon
Preparation:
Pour 2 quarts milk into a large saucepan and bring to a boil over medium heat. Reduce heat to low, then stir in rice and simmer uncovered for 20 minutes, stirring frequently.
In a medium bowl, whisk together eggs, sugar, milk, and vanilla extract. Slowly pour into rice mixture while stirring vigorously. Allow mixture to boil and thicken, approximately 10 minutes, while stirring constantly.
Remove from heat and pour mixture into a 9x13 pan. Sprinkle cinnamon over top. Allow to cool uncovered in refrigerator for a few hours, until pudding is chilled and firm. Cover with plastic wrap when cold. Serves 8 to 10
