Prep 5 mins
Cook 1 hr 15 mins
A nice, sweet, rice pudding. I devised this recipe by putting together a rice pudding exactly the way I like it--I hope you like it too. Note: I've decided after making this several more times that I like it better when I make a couple of changes: Simmer milk/rice mixture at a very low temperature for an hour or so until rice is very soft and liquid begins to thicken (instead of just 30 minutes). Watch the pot closely so you don't scorch it though!
- 1 cup water
- 1 cup rice
- 1⁄8 teaspoon salt
- 1 tablespoon cornstarch
- 1 cup sugar
- 5 cups milk
- 1⁄2-1 cup raisins
- 1⁄2-1 teaspoon freshly grated nutmeg
- 4 eggs
- 1 1⁄2 teaspoons vanilla
- cinnamon (to taste)
- In large saucepan, bring water, rice and salt to a boil.
- Cover and reduce temperature to low; simmer for 20 minutes until water is absorbed.
- In small bowl, mix cornstarch and sugar together; Add to rice with milk and nutmeg (do not mix in cinnamon!); stirring occasionally, bring just to boiling point; keep at low simmer (not boil) with lid on for 10-15 minutes, then turn heat off.
- If you like soft raisins, stir them in now. Cover and let stand for about 15 minutes to allow temperature to drop, the rice to soften to desired consistency, and flavors to meld.
- Add a small quantity of warm milk/rice mixture to eggs and whisk to blend. (I slowly add about 1 cup of warm liquid to eggs, whisking after each addition). (For firm raisins, add them now).
- (I slowly add about 1 cup of hot liquid to eggs, whisking after each 1/8 cup).
- This will make a nice smooth custard.
- If you add eggs to hot liquid too quickly, the eggs will curdle.
- Over medium-high heat, bring mixture barely to the boiling point, stirring constantly.
- Continue to cook on a low temperature for another 5 minutes, stirring constantly.
- Remove from heat and stir in vanilla.
- Eat warm, or cover top with plastic wrap and chill.
- Before serving, sprinkle top lightly with cinnamon.
This turned out pretty well in the end, but this recipe's instructions really confused me as they are a bit unclear. I was really looking for a recipe where the rice is more mushy. Making this gave me a basic idea of how it is made though, so now I can make up my own.
This was my second time making this recipe. I still had trouble both times getting it to thicken up to a pudding consistency. This time I cooked the pudding (after the addition of eggs) for about 15 minutes on medium heat constantly stirring but then threw in 1 more Tablespoon of cornstarch mixed in with some cold milk. The pudding thickened up to the right consistency. I too wished the rice would have been a bit softer but since I last printed this off you offered some suggestions on making the rice softer which I wasn't aware of last night. I will say that my pudding came out creamy with a lovely nutmeg flavor and yummy soft raisins (now only if I'd seen your revisions my rice would have been softer).
Looks like someone had problems with this, but I didn't! We all loved this yummy dessert last night for dessert. I served it with a dollop of whipped cream and it was heavenly! Thank you Sharlene! Ida