Easy Rice Pudding for a Crowd (Can Be Halved)
- Reviews 1
Ready In: 35 mins
Serves: 18
Ingredients
- 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)
Directions
- 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.
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