Rice Pudding

2 C. Cooked Rice (short grain/sticky is best, but really any rice is OK)
2 C. Milk
1 small can Evaporated Milk
Raisins if you want them, I never use them
1 Tbsp. Cornstarch
1/4 tsp. Salt
1/2 C. + 2 Tbsp. Sugar
2 Eggs, slightly beaten
1/8 tsp. Nutmeg
1/8 tsp. Cinnamon
1 tsp. Vanilla

In a small saucepan, scald the Milks together. (That means to warm them constantly stirring right before the boiling point, do not let it boil however, just warm until it is steaming but not bubbling.)
In a heavy 2- or 3- quart saucepan combine Cornstarch, Salt, and Sugar, and blend well. Stir in hot Milk mixture, stirring constantly over medium heat until thick and smooth. Add Rice; reheat to a FULL BOIL. Remove from heat. Crack two Eggs into a small bowl and gently whip. Add hot mixture a few tablespoons at a time while whipping eggs. Then add egg mixture to hot mixture being careful to do it slowly and stirring the whole time. (This is so you don't have little pieces of cooked egg in the mixture. You have to slowly warm up the eggs without cooking them.) Stir until thick over heat for just a minute more. Remove from heat. Stir in Spices and Vanilla. Chill.

This is great warm or cold!


the Eggett's said...

mmmmm. I am so glad you posted this recipe cause I have always wondered how you make it.