Tuesday, June 14, 2011

Rice Pudding

Michael LOVES this stuff!  Easy and cheap to make!

Rice Pudding

1 cup instant rice
2 cups milk
1/4tsp salt
1/4tsp cinnamon
1/4tsp nutmeg
1/2 cup sugar
1/3 cup raisins
1/2 cup milk
2 eggs, slightly beaten
1/2 tsp vanilla

In medium size pan, mix together rice, 2 cups milk, salt, cinnamon, nutmeg, sugar and raisins.  Heat to a rolling boil, stirring often.  Reduce heat and boil slowly for about 10 minutes.  Mix 1/2 cup milk with 2 eggs and WITH A FORK, slowly stir it into the rice mixture.  (If you do not stir quickly with a fork when you are adding it, your rice pudding will have cooked egg whites throughout it..)  Continue to cook over medium heat until thickened.  Stir in 1/2 tsp vanilla.  Let cool 10 minutes.

Refrigerate leftovers.

1 comment:

  1. I substitute 1/2tsp of Pampered Chef Cinnamon Plus spice blend for the nutmeg and cinnamon. I have made it both ways and Michael prefers it with the Cinnamon Plus. I have also tried using Golden Raisins with good results!