Rice Pudding

for Erin :)

(Pizza Crust post later – promise Renee!)

I’m very glad I’m actually typing this one up. I have the original recipe printed and all kinds of notes all over it as I changed things over time. It’s messy looking and sometimes it takes me a minute to decipher my own notes. lol

3 cups of cooked rice (great way to use up leftover white rice!)
3 3/4 cup milk

Combine rice & milk in a saucepan. Bring just to a boil over medium heat, stirring occasionally. Lower the heat to medium low. Cover the pan but leave the lid slightly ajar – don’t completely cover it. Let simmer for 20-30 minutes – or until the rice is soft and the mixture is thickened.

While that is going combine:

3 eggs, beaten
4 1/2 – 5 TBS, DARK brown sugar *
3/4 tsp vanilla **
scant 1/4 tsp salt
full 1/4 tsp cinnamon

When the rice mixture is ready, slowly drizzle in the egg mixture while stirring the rice – be careful – scrambling the eggs because you don’t it all in at once would be… well… disgusting. lol

Cook for 2-3 minutes, stirring constantly.

I like to eat this warm. I think traditionally rice pudding is supposed to be cold.

* okay. It doesn’t HAVE to be dark brown sugar. Regular brown sugar will do. But I do love it best with dark.

** I love vanilla flavor so I use a double strength one.

Oh and PS – Yes, I don’t add raisins. If you really want them you have two choices.

1. Put them in when you start the rice/milk mixture. They’ll do the soft gooey thing.

2. Just sprinkle some on top when you eat it.

Personally, I sprinkle more cinnamon on my bowl of rice pudding. I don’t care about the raisins and I don’t love raisins that have been cooked so long they're practically grapes again. ;) But that’s just a personal preference. lol

I totally forgot to take pictures. Oops!