Rice pudding is a dessert (even though sometimes is used for dinner) made from rice mixed with water or milk and always other ingredients such as cinnamon and raisins. When used as a dessert, rice pudding is usually combined with a sweetener, such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Rice puddings can be found in nearly every area of the world, and recipes can greatly vary even within a single country: for example, rice pudding can be boiled or baked. Creamy, vanilla-scented, soothing, and satisfying, rice pudding is one of my all-time-favorite comfort foods. Yet rice pudding can be downright awful when not made the right way. I have a few tricks for getting the creamiest results, including using medium-grain rice, milk (not cream), and a two-step stovetop cooking method where you cook the rice in milk and then stir in eggs to make a custard.
INGREDIENTS 3/4 cup uncooked white rice 2 cups milk, divided 1/3 cup white sugar 1/4 teaspoon salt 1 egg, beaten 2/3 cup golden raisins 1 tablespoon butter
1/2 teaspoon vanilla extract
Bring 1 1/2 cups of water to a boil in a saucepan and stir the rice into the boiling water. Reduce heat to low, cover and simmer for about 20 minutes. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt.
Cook over medium heat until thick and creamy, which should take 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins and cook for 2 more minutes, stirring constantly. Remove from heat and stir in butter and vanilla. Finally serve rice pudding and enjoy this lovely, delicate dessert.
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