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Rice Pudding

Source of Recipe

From "The Complete Cajun Cookbook" by Ryan Boudreaux


Recipe Introduction

"Practically every country and region of the world has its own variation of rice pudding, from China to Scandinavia. South Louisiana, with its abundance of rice crops, is no different. It makes perfect sense that Cajuns, too, would make this simple custard-like dessert part of their repertoire."

List of Ingredients

â—¦  7 tablespoons unsalted butter, divided
â—¦  ¾ cup uncooked short-grain white rice
â—¦  3 cups milk
â—¦  ½ cup granulated sugar
â—¦  1 teaspoon vanilla extract
â—¦  ½ cup raisins
â—¦  4 large eggs, beaten
â—¦  1 teaspoon ground cinnamon


Recipe

Preheat the oven to 350° F. Grease a 9-by-9-inch baking dish with 1 tablespoon of butter.

In a medium saucepan, bring the rice and milk to a boil (watch to make sure it doesn't boil over) over high heat. Cover the pan and reduce the heat to low. Cook for about 20 minutes, or until the rice is tender and most of the milk is absorbed.

Remove from the heat. Add the remaining 6 tablespoons of butter, the sugar, vanilla, raisins, and eggs to the rice mixture, stir well, and pour into the greased baking dish. Sprinkle with the cinnamon, and bake for 30 minutes. Remove from the oven, allow to cool for about 15 minutes, and then serve in bowls.

Serves 6