by Kay Starbird
Do you have a rice pudding recipe? My husband loves it and I wanted to find one. My mama passed away and she never wrote down her recipe. It was one of the things I never learned how to make. If you have one that would be great.
Thanks, Kay (raised in North Carolina)
Here you go Kay! I hope you enjoy it as much as we do!
3/4 cup uncooked white rice (Be sure to use a short grain or medium grain rice like Aborio. Do not use long grain or brown rice)
1 Tablespoon butter
1/4 teaspoon salt
1 can (12-ounces) evaporated milk
1/3 cup white sugar
1 egg, beaten
1/2 cup whole milk
2/3 cup raisins
1/2 teaspoon vanilla extract
Bring 1 1/2 cups water to a boil in a saucepan. Add the rice, butter and salt. Stir. Bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes until all liquid is absorbed. No peaking!
Fluff with a fork.
To the rice add the evaporated milk and the sugar. Cook over medium heat until thick and creamy, about 15 to 20 minutes. Remove from heat and set aside.
In a seperate bowl, combine the beaten egg and the 1/2 cup of whole milk. Stir about 1/3 of a cup of the hot pudding into the beaten egg/milk mixture to temper the egg so it will not “cook” the egg. You don't want scrambled eggs in your rice pudding. Mix well and return the pudding/egg mixture to the pudding. Stir in the raisins. Cook another 2 minutes, stirring constantly. Remove from heat. Stir in the vanilla. Sprinkle with cinnamon before serving. Enjoy!
**Note: If you like your pudding a little thinner, just a little more milk. This is a great way to use up leftover white rice. Just use 1 1/2 cups of leftover rice instead of cooking fresh rice.
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