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.
