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Classic Rice Pudding
When
I was a child, Mother would doctor up a pot of rice with sugar and cream
and cinnamon. This classic rice pudding recipe brings back those memories.
The addition of eggs to make the recipe more custard-like makes this
a richer, more formal dessert but the flavors and memories are all there.
Ingredients
3/4 cup uncooked
rice
2 1/2 cups water
1 1/2 cups milk
1 12-ounce can of evaporated milk
2/3 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large egg yolks
2 large eggs
1/3 cup brown sugar
1/2 tablespoon vanilla extract
1/2 teaspoon rum extract
Directions
1. Bring the rice
and water to boil in a medium, covered saucepan. Reduce the heat and
let simmer until the rice is soft and the water is absorbed, about 20
minutes.
2. Stir in the milks, granulated sugar, cinnamon, and salt. Bring the
mixture to a simmer.
3. In a medium bowl, whisk the egg yolks, eggs, and brown sugar together.
Add about one cup of the hot rice mixture, stirring as the rice is added,
to temper the egg mixture. Stir the egg mixture into the rice mixture
in the saucepan and continue cooking and stirring until the mixture
is bubbly and thickens. Add the extract.
4. Transfer the pudding to a bowl and let it cool on the counter for
20 minutes and then refrigerate. Serve chilled.
Variations
Add 2/3 cup raisins or dry cranberries to the mixture along with the eggs.
