Friday, May 23, 2008

Creamy Rice Pudding

"This is my second post for a rice pudding recipe. My favorite way to eat it is warm with cinnamon and raisins. I found this recipe on and added cinnamon to it, which can be taken out if you don't like it."

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon

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.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Tip: You can use 5 minute rice which really cuts down on the preparation time, still use the same amount of rice in recipe, but follow the recommended water amount on box.

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