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Southern Rice Pudding

Source of Recipe

From "Blue Ribbon Baking from a Redneck Kitchen"


Recipe Introduction

"Rice pudding is a poor man's dessert — cheap to make, and quick to eat. And everybody I know loves it. In fact, when I first got married, I asked Daddy to make it to have at the wedding, and he did — for 300 people! You can serve this warm or cold, which is how my family likes it, topped with whipped cream and a sprinkle of cinnamon."

List of Ingredients

◦  ½ cup long-grain rice
◦  ½ cup raisins
◦  2 large eggs
◦  ½ cup sugar
◦  2½ cups whole milk
◦  1¼ teaspoons pure vanilla extract
◦  ¼ teaspoon salt
◦  1½ teaspoons ground cinnamon, plus more for serving
◦  Whipped cream, for serving


Recipe

Preheat the oven to 325° F

Bring the rice and 1 cup water to a boil in a saucepan, stirring once or twice. Add the raisins, then reduce the heat to low, and simmer, covered, until all the water is absorbed, about 14 minutes. Do not lift the cover to peek during this time.

Using a fork, beat the eggs in a 1½-quart ungreased baking dish. Beat in the sugar, then stir in the milk, vanilla, salt, and hot rice with raisins. Sprinkle the top with the cinnamon and bake, uncovered, stirring every 15 minutes, for 45 minutes. The top will still be wet and not set. Do not overbake, or the mixture will curdle.

Stir the pudding well and allow to stand for 15 minutes. This is when the liquid will be absorbed and the pudding will become creamy. Serve warm or cold, topped with whipped cream and more cinnamon, if you like.


Serves 8 to 10