Prep 10 mins
Cook 45 mins
This incredible recipe came from a cookbook written by a New York City firefighter, benefiting the city's special burn unit in a Bronx hospital. My sister, a rice pudding afficianado had rated this as the best of the best.
- 1 quart whole milk or 1 quart 2% low-fat milk
- 1⁄4 teaspoon salt
- 1 cup white rice (rinsed in cold water and drained)
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon vanilla
- 1⁄2 cup sugar
- 1⁄4 cup raisins
- Place milk and salt into a saucepan.
- When milk is warm, add rice.
- Bring to a slow boil and then reduce to a simmer, stirring constantly.
- Cook until the rice is soft, about 35-40 minutes.
- In a large bowl, blend the eggs, 3/4 c evaporated milk, vanilla and sugar.
- Add 1/4 cup evaporated milk to the hot rice.
- Add the raisins.
- When rice is soft, spoon about 1 cup of the rice mixture into the blended egg mixture, then pour the mixture into the remaining rice and cook until bubbly and thick.
- Place into a bowl, sprinkle a bit of cinnamon on top if you wish.
- Refrigerate until cold.
I've been searching for a great rice pudding recipe for awhile and this is the best recipe I've tried in a long time. My search is over! This will be my all time favorite rice pudding recipe from now on! BTW, I made this without raisins and it is still delicious!!!
I've made this recipe for about 18 years and it doubles nicely. I knew John for some time before he died and he had great recipes that you can find in this cookbook too.
Very nice consistency and just the right amount of sweetness for our taste. Next time, I'll try the addition of cinnamon suggested and add a few more raisins.