Rice Pudding

By SallySmo

Ingredients

• 7 cups whole milk
• 2 cups heavy cream
• 1-1/3 cups long grain rice
• 1-cup sugar
• 1/4 cup unsalted butter
• 3 large eggs
• 1-teaspoon ground cinnamon for garnish

Preparation

Step 1

In a heavy 4-quart pot, combine the milk and heavy cream. Bring the mixture just to a boil over medium-high heat (small bubbles will appear around the edge of the pan), stirring frequently.

Stir in the rice, sugar, raisins, and butter. Bring the mixture to a boil again; then reduce the heat. Cover and simmer, stirring frequently, until the rice is tender, about 1 hour.

Beat the eggs in a bowl until light. Temper the eggs by combining ¼ cup of the cooked rice mixture with the eggs, stirring quickly.

Add the egg-rice mixture back into the pot and incorporate with the rest of the rice. Stir constantly over low heat until the pudding thickens, about 3 minutes.

Remove from the heat. If you wish at this point you can serve it immediately. Sprinkle the cinnamon over the top.

If you don’t serve it right away, pour into a serving bowl and immediately cover with plastic wrap to keep it from forming a skin.

You can serve this pudding at room temperature or cold right from the fridge! Spoon the pudding into dessert dishes and sprinkle with cinnamon.

The pudding will keep in an air-tight container in the refrigerator for 3 days.