Homemade Rice Pudding
Oh. My. Heavens.
This was absolutely to die for. I totally made this on a whim and had no clue how it would turn out. I had no clue that I would be making one of my favorite desserts of all-time. I’ve always liked rice pudding, but this has fallen into the LOVE LOVE LOVE category. It’s sweet, creamy, and light just as it should be. Oh dear. Probably not the best thing to have in my fridge during the New Year. A New Year filled with promises to eat more wisely… but I did use brown rice (it’s all that I had) so that counts as healthy, right?
I vote yes.
Homemade Rice Pudding
Source: The Dutch Baker’s Daughter
Serves 8
Ingredients:
Bring the water, rice and salt to a boil over medium/high heat in a large, non-stick saucepan. Cover and let it boil until the water is absorbed, about 7 minutes. Reduce the heat to medium, add the milk and the butter and bring to a boil, stirring often. Reduce the heat to simmer, replace the lid and let the rice cook for 90 minutes, stirring every 20 minutes or so.
Remove the rice from the heat and slowly pour in the beaten eggs, stirring constantly. Put the pan back on the heat and cook for another minute or two. Stir in the sugar, vanilla and the raisins. Serve warm or cold with a sprinkle of cinnamon.
