Sunday's Best Rice Pudding (Traditional Style) |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
In memory of my dad who used to take me to Pickwick Restaurant for rice pudding every Sunday afternoon. This is the closest recipe I could find to that which was served at the restaurant: Creamy with a hint of cinnamon and nutmeg. Delicious whether served warm or cold with a sprinkle of cinnamon on top. Also, if prepared ahead, rice pudding makes a quick breakfast in case you're too much in a hurry to make oatmeal. Ingredients:
1 1/2 cups white rice |
3 cups water |
1 tablespoon unsalted butter |
2 cups milk, divided (for creamier results, use whole milk) |
1/3 cup sugar |
1/4 teaspoon salt |
1 egg, beaten |
2/3 cup raisins (black raisins preferred) |
1/2 teaspoon vanilla extract |
1/4 teaspoon nutmeg (measure at scant 1/4 teaspoon) |
1/4 teaspoon cinnamon (measure at scant 1/4 teaspoon) |
Directions:
1. First, make your pot of rice. Boil 3 cups of water on high and add 1 tablespoon of butter to the water. Add the rice, and cover with a tight lid. Put the heat to low, leave covered and let cook for 15 minutes until done.
2. When the rice is cooked, pour into a larger saucepan. Then add 1-1/2 cups milk, sugar and salt. Put heat at medium low to keep from burning on the bottom of the pan. Stir occasionally until thick and creamy for about 15 minutes.
3. In a 1-cup measuring cup, blend the remaining 1/2 cup of milk with the egg. Stir into the rice mixture, and mix well. Then add the raisins. Cook for 2 more minutes, stirring constantly.
4. Take the pot off the heat, and add the vanilla, nutmeg and cinnamon. Mix well.
5. You can serve the pudding warm, or let cool in the refrigerator. Sprinkle with cinnamon before serving. Enjoy!
|
|