Rice Pudding With Cream
This is my husband's favorite rice pudding. He will sometimes eat a bowl for his meal. This is what you call real comfort food. The recipe was one from the Saint Mary, Georgia library.
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INGREDIENTS
Nutrition- 1cup long grain rice
- 2cups water
- 1teaspoon salt
- 3⁄4cup granulated sugar
- 3cups milk
- 1⁄2cup raisins
- 3egg yolks
- 1cup whipping cream
- 2teaspoons vanilla
- 1teaspoon cinnamon
- 1
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DIRECTIONS
- Combine the rice, water, and salt in a large saucepan and simmer for 3 minutes.
- Add the sugar and milk and bring to a slow simmer over low heat; stirring occasionaly.
- Cook, uncovered 30 minutes or until the milk is absorbed; cool.
- Soak raisins in water until plump.
- Preheat the oven to 300 degrees; butter a 1 1/2 quart baking dish.
- Whisk the egg yolks with cream and vanilla; combine with the cooled rice and mix well. Drain raisins and mix with rice.
- Turn into baking dish and sprinkle with cinnamon.
- Bake, uncovered until edges are set, but still creamy inside--25 minutes.
- Gently heat 1 cup heavy cream until lukewarm, pour over the top.
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