Perfect Rice Pudding
The trick to creamy rice pudding is to bake it in a pan sitting in a pan of hot water.
- 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
Preheat the oven to 350. Grease a 8x8 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.