RICE PUDDING

Ingredients:

I quart whole or 2% milk (do not use skimmed milk)

5 tablespoons Uncle Ben’s converted rice, long grain

5 tablespoons sugar (more or less, depending on taste)

2 egg yolks (whites give pudding a different consistency)

1 teaspoon pure vanilla (no imitation)

¼ c. raisins (optional)

Cinnamon

 

Method:

Add the rice slowly to simmering milk.  Stir.  Lower temperature to a medium/low heat and let rice simmer, stirring occasionally to prevent sticking

When rice is softened and tender add the sugar and stir well. 

If adding raisins, allow rice to cook until almost done, before adding raisins.

Beat egg yolks well in small bowl and ad vanilla and beat some more.

Add a small amount of cold milk (3-4 tablespoons) to eggs and mix well

Using the spoon used to stir rice, slowly add hot milk to egg yolks, while stirring constantly.  Raise the temperature higher so you can see slight bubbling, while stirring. 

When the pudding has thickened to a nice consistency, remove from heat, stir a while longer and add to serving bowl.  Rice pudding also thickens while it’s cooling.)  When it has cooled, sprinkle top with cinnamon.

When completely cooled, cover and put into refrigerator.