Another favorite from The Supper Book (see below). I’ve been searching for a great rice pudding recipe for some time. It has to be creamy but not pure mush, sweet, and rich-tasting. The last recipe I tried was a crockpot recipe and it was horrid. First, there was way too much milk for the small amount of raw rice and I was left with cooked rice sunk at the bottom of a huge puddle of warm milk. So I decided to add more rice. The rice never got done and was actually crunchy! Ugh. If anyone’s found a successfully crockpot version I’d love to hear about it. I tossed it.
But I got brave and tried Marion Cunningham’s rice pudding last night. Definitely found a winner!
Perfect Rice Pudding
Ingredients
- 1 cup water
- 1/2 cup rice she says short grain but all I had was medium
- 1/2 tsp salt
- 2 cups milk
- 1/2 cup golden raisins
- 1 cup cream I used 1/2 and 1/2 which is as rich as we get around here!
- 2 tsp vanilla
- 1/2 cup plus 2 Tbs sugar I just used a rounded 1/2 cup.
- 2 eggs
- cinnamon I didn’t measure, just sprinkled it heavily on top because we like cinnamon
Instructions
- Preheat the oven to 350. Grease a 8×8 baking dish.
- Bring the water, rice, and salt to a boil, lower the heat, cover, and simmer for 10 minutes. Add the milk and the raisins, stir, cover, and cook another 15 minutes. Your rice should be tender at this point, but there will be lots of milk and you might think it’s too runny. In the meantime, put your kettle on and boil some water.
- In a small bowl, whisk together the cream or half-and-half, vanilla, sugar, and eggs and add this to the rice mixture when it’s done. Stir and pour it all into the baking dish and sprinkle with the cinnamon.
- Place that dish in a larger pan and fill the larger pan with boiling water until the water is 1″ high. You might want to slide out your oven rack, put the pans in, and then add the boiling water so you’re not carrying a pan of boiling water across your kitchen. Bake for 30-45 minutes, until set.
Mine took a bit longer to firm up in the oven than she had suggested, maybe another 15 minutes, but that might have been because I didn’t start with boiling water but used the hot water out of my instant hot water thingy in the sink. Still, it was absolutely delicious!
you should make food that has lots of milk inside and it should be understandable for children the age of[10-13]
thankyou
from some stranger