Rice Pudding

Rice pudding is most definitely one of my favorite comfort foods. It's creamy and sweet and it totally reminds me of my mother. The problem that I have with some rice pudding recipes is that either it tastes like canned vanilla pudding or else the rice is too hard. This recipe, passed down from my mother, takes a little time, but it is relatively simple. And it produces the most creamy, delicious rice pudding you will ever have.

Rice Pudding

Printable Recipe

1 cup water

1/2 cup rice

a dash of salt

1 quart of milk

1/4 cup butter

2 eggs, slightly beaten

1/2 cup sugar

1 teaspoon vanilla

1 cup raisins (soaked in hot water so they plump up), optional

1. Bring the water, rice and salt to a boil over medium/high heat in a large, non-stick saucepan.  Cover and let it boil until the water is absorbed, about 7 minutes. Reduce the heat to medium, add the milk and the butter and bring to a boil, stirring often. Reduce the heat to simmer, replace the lid and let the rice cook for 90 minutes, stirring every 20 minutes or so.

2. Remove the rice from the heat and slowly pour in the beaten eggs, stirring constantly. Put the pan back on the heat and cook for another minute or two. Stir in the sugar, vanilla and the raisins. Serve warm or cold with a sprinkle of cinnamon.

That's it. Easy, isn't it?