I haven’t made rice pudding in years. This was a great recipe I am keeping. I found out I prefer my rice pudding cold versus warm. I used dark raisins but that’s my preference. Any amount of raisins will do. I remade this in April of 2014 and I found that 1/3 cup of dark raisins suits us just fine. Be sure to turn your heat off when you add the egg/milk/raisins, otherwise you may get scrambled eggs. I stirred constantly while slowly adding the egg. ENJOY! (A dash of cinnamon on top when it’s done doesn’t hurt either. Unless, of course, you’re allergic to cinnamon, which I have heard!).
- 3/4 cup uncooked white rice
- 2 cups milk, divided
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/3 to 2/3 cup golden or dark raisins**
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract**
- Dash of cinnamon, optional**
**Known IC irritants, tread carefully! Omit these to make it IC safe.
- Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
- In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt.
- Cook over medium heat until thick and creamy, 15 to 20 minutes.
- Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly.
- Remove from heat and stir in butter and vanilla.