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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
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Adapted from a recipe by Bonnie Q . Takes a long time, but very worth it. You can lighten it up by using skim milk and Splenda, or enrich it by using heavy cream, or even coconut milk. Ingredients:
1/2 gallon milk |
1 cup white sugar |
1 cup uncooked short-grain white rice |
2 cinnamon sticks |
3 eggs, lightly beaten |
1/4 cup milk |
1/4 teaspoon salt |
2 teaspoons vanilla extract |
1/2 cup raisins |
ground cinnamon |
Directions:
1. In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar, rice, and cinnamon sticks. Simmer, covered, 1 to 1 1/2 hours, stirring frequently. (Alternately, bring mixture to a simmer on the stove top, then transfer to a crockpot on low for 4 hours.).
2. In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Add 1/4 cup of hot pudding to egg mixture and beat well. Repeat this process 3 more times, until mixture is quite warm.
3. Remove cinnamon sticks from pot. Stir egg mixture back into pudding and return pot to low heat, stirring constantly for 2 minutes. Stir in raisins and pour into a 9x13 inch dish. Cover with plastic wrap, folding back the corners to allow the steam to escape.
4. When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
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