Rice Pudding II

Rice Pudding II
Rice Pudding II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup uncooked rice

  • 2 1/2

    cups water

  • 1 1/2

    cups milk

  • 1

    12-ounce can of evaporated milk

  • 2/3

    cup granulated sugar

  • 1/2

    teaspoon cinnamon

  • 1/4

    teaspoon salt

  • 2

    large egg yolks

  • 2

    large eggs

  • 1/3

    cup brown sugar

  • 1/2

    tablespoon vanilla extract

  • 1/2

    teaspoon rum extract

Directions

Bring the rice and water to boil in a medium, covered saucepan. Reduce the heat and let simmer until the rice is soft and the water is absorbed, about 20 minutes. Stir in the milks, granulated sugar, cinnamon, and salt. Bring the mixture to a simmer. In a medium bowl, whisk the egg yolks, eggs, and brown sugar together. Add about one cup of the hot rice mixture, stirring as the rice is added, to temper the egg mixture. Stir the egg mixture into the rice mixture in the saucepan and continue cooking and stirring until the mixture is bubbly and thickens. Add the extract. Transfer the pudding to a bowl and let it cool on the counter for 20 minutes and then refrigerate. Serve chilled. Variations Add 2/3 cup raisins or dry cranberries to the mixture along with the eggs.

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