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A Rice Pudding For All Seasons




Source of Recipe


Internet


List of Ingredients




Mix in thick-bottomed pot:

1 cup rice (white rice...or half white/half brown)
3/4 cup sugar (up to 1 cup if you like it sweeter)
1/2 gallon milk (skim, 2%, whole -- doesn't matter)

Cover and place on low heat. I put it on the lowest flame on my gasstove. Stir frequently (scraping bottom) but does not have to beconstant. Cook until a very lumpy soup --about 1 1/2 hours. Turn offthe heat and take pot off the burner.

Add to pot:
1 cup raisins or currants (optional)

Blend together (use blender):

6 eggs
1 tsp vanilla
1/2 cup milk

Pour the egg mix into the hot rice soup and mix and fold constantlywhile it thickens into pudding. Dust liberally with cinammon, coverand let cool.



Recipe