Monday already?! I hope you had a nice weekend. This recipe for Rice Pudding always reminds me of my Mother. She used to make it for us when I was young. Enjoy!
What You Need
2 1/2 Cups milk
1/3 Cup short grain white rice (uncooked)
1 /4 tsp Salt
1/4 Cup brown sugar
1 tsp Vanilla extract
1/2 tsp Cinnamon
Glass measuring cup or heat resistant measuring spoon ( ½ cup)
Lets Make It! Add milk, rice and salt to the saucepan , stir to combine and cook over high heat bring to a boil . When it begins to boil reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent sticking. Remove from heat. In a small mixing bowl, whisk together egg and brown sugar until well combined. Using a glass measuring cup or heat resistant measuring spoon remove ½ cup of the hot rice mixture from the saucepan. Add it one tablespoon at a time to the egg mixture whisking vigorously (if you whisk to slowly you will cook the egg) until it is all incorporated. Add egg mixture back into the saucepan of rice and milk. Stir well and cook over low heat, for 10 -15 minutes ( until thickened). Keep the heat low, you Do Not want to bring it to a boil again. Add vanilla and stir well. Remove from heat and stir in cinnamon. Serve warm or cold. Topped with cinnamon or a drizzle of maple syrup.
“Katie Tid Bits“-try adding a 1/3 cup or raisins or craisins when you add the cinnamon.