STOVE TOP RICE PUDDING
1 cup long grain white rice
2 cups water
1/2 gallon whole milk
1 stick salted butter
1 teaspoon salt
6 eggs
1 cup granulated sugar
1 Tablespoon vanilla
Ground cinnamon for topping, optional
Lets Make it!
In a heavy bottomed pan, add the rice and water. Bring to a boil, uncovered, then simmer till the water is taken up, approximately 6 minutes. Add milk, butter and salt. Stir to combine. Bring to a boil and then reduce to a very low simmer. Simmer, uncovered, stirring frequently for 1 hour and 15 minutes or until it’s cooked down and thickened, but creamy. Turn off heat.
In a bowl, add eggs, sugar and vanilla. Using a hand mixer, mix for 30 seconds. Using a whisk, whisk the egg mixture into the rice mixture. Bring back to a low boil and stir constantly till thickened, about 5 minutes. Remove from heat. Let cool till warm. You can serve it warm or chill it in the fridge. Add ground cinnamon to the top before serving, if desired.
Store leftovers in the fridge.
MY SIMPLE OVEN BAKED RICE PUDDING
3-1/2 cups milk
1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 teaspoon salt
1/2 cup raisins
1 teaspoon vanilla extract
Ground cinnamon, optional
Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish.
Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.ing