Prep 5 mins
Cook 30 mins
"This is the best and easiest rice pudding recipe I have tried. This recipe can also be cut in half. It is creamy, delicious, and doesn't take anything but a periodic stir of the pot. It makes a huge amount and actually feeds more than 18 if you only serve 1/2 cup servings. But everyone that has tried it wants more. My family thinks it's "Da Bomb" - even my son who refuses raisins eats every morsel."
- 6 cups cooked and cooled rice (preferably medium grain, but long grain will work)
- 2 cups half-and-half cream or 2 cups evaporated skim milk
- 4 cups milk (I use skim or 1%)
- 1 1⁄4 cups sugar
- 3 tablespoons butter
- 1 cup raisins
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg (use freshly grated for a world of difference)
- Into a large, heavy-bottomed pan, mix together all ingredients. On medium heat, stir occasionally while mixture comes to a simmer.
- Continue stirring regularly throughout the process. You don't have to stir constantly, but you can't just walk away for very long either.
- Once at a simmer turn down heat and continue to stir periodically. Allow to thicken to a creamy consistency (about 25-30 minutes).
- Don't let it get too thick. It should be only slightly thicker than a hearty cream soup. If it gets much thicker it will be too thick when it cools. Serve as desired, whether hot or cold.