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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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My dad always makes this for the Holidays and we all love it! I have never made it myself for fear of doing something wrong- it may take a few tries to get it perfect (I wonder how long it took my dad...) Use whole milk for this one- It makes the rice nice and thick! Mmmm...I can't wait until the Holidays are here again! Ingredients:
2 quarts whole milk |
1 1/2 cups uncooked rice |
1 egg |
1/2 cup cream (half & half) |
3/4 cup sugar |
3 tablespoons flour |
1 teaspoon salt |
Directions:
1. Heat the milk to boiling point.
2. Cook the rice in boiling water until almost done, then drain it.
3. Add the rice to the hot milk- bring the milk to almost a boil. When the rice is fully cooked, add step #4.
4. Beat 1 egg and 3/4 cup sugar, 1 tsp salt, 3 tbsp flour, and 1/2 cup Half and Half cream- mix well.
5. Cook at a slow boil until the rice is well suspended, and stays at the surface when the milk is boiling.
6. Cool, and serve. I like it best when refrigerated, but some like it warm. Sprinkling cinnamon on top is always good.
7. Enjoy!
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