Creamy, Nutmeggy Rice Pudding - Laura

Creamy, Nutmeggy Rice Pudding

Here's the recipe for the rice pudding that I brought to the sophomore/junior sisters potluck this past Saturday. Yeap, I just invented a new word. :)

Rice Pudding

Difficulty: Easy

Yields: 16 individual servings

Time: ~ 1 hour and 30 minutes

Ingredients: 

8 (half gallon) cups whole milk

4 eggs (beaten)

4 T butter

3 tsp vanilla

3 cups uncooked medium grain rice 

1.25-1.5 cups white sugar

1 tsp cinnamon, extra for garnish

1 nutmeg 

1 tsp salt 

Optional:

raisins  

chocolate chips for garnish

Process:

1. Bring 6 cups of water to a boil in a deep pan or medium pot and add rice and stir. Simmer for about 15-20 minutes (until rice is cooked), stirring occasionally to avoid rice sticking to the bottom. 

2. In a large pot or saucepan, combine 6 out of the 8 cups of milk, sugar, salt, cinnamon, nutmeg, and cooked rice.  Cook until creamy (about 20 minutes), stirring frequently (sticks to the bottom easily). 

3. Stir in remaining 2 cups of milk and beaten eggs (add raisins here, if using). Stir quickly so the eggs don't scramble.  Cook for about 5 more minutes, stirring constantly.

4. Remove pot from heat and stir in butter and vanilla. Divide into portions, garnish with cinnamon (to taste), and serve either warm or chilled.