Jennifer J's Rice Pudding

Ingredients:

6 cups whole milk
3/4 cup white rice (not instant)

1 cup cream
3/4 cup white sugar
3 egg yolks, beaten
2 tsp vanilla
1/2 tsp salt

cinammon (to sprinkle on top -- optional)
raisins (a handful or two -- optional)

How to Make:

Rinse a large saucepan in cold water (to make the pan cold). Shake water out, but don't dry the pan. Immediately pour in milk and bring to a boil over a medium heat. You will need to stir OFTEN, making sure you slide your spatula along the bottom of the pan, to make sure the milk doesn't scald (cook and stick to the bottom of the pan).

When the milk is at full boil, add the rice and return to a boil over medium heat. Once boiling, reduce heat to low and simmer, uncovered, until the rice is FULLY cooked (about 20-30 minutes, depending on what kind of rice you're using). If you don't cook the rice enough, you'll end up with rice bullets covered in cream (right, Terry? :).

As the rice simmers, the milk will occasionally get a skin over the top. Just mix it in as you stir, and be sure to use your spatula every few minutes to make sure the milk isn't scalding on the bottom of the pan. This process can be a little time consuming, but the end result is worth it!

Meanwhile, combine the cream (1 cup), sugar (3/4 cup), egg yolks (3), vanilla (2 tsp), and salt (1/2 tsp) and beat together with a fork.

When the rice is tender, pour the cream mixture in and return to the boiling point, stirring occasionally.


Remove pudding from heat and pour into a serving dish. Add a handful or two of raisins at this point, if you like. Sprinkle with cinammon. Chill for at least eight hours or overnight -- you might be tempted to eat it sooner, but it's best when served very cold.

Mmmmm!