17 September 2013

Rice Pudding

Mmmm. Autumn. There's something about fall that makes me want to eat warm food, curl up with a blanket, and just cuddle all day. And rice pudding definitely does that. It's like a warm blanket cuddle that fills your stomach and just makes everything better. So yummy. And the best part is that it's just as good cold, so if you live somewhere without seasons (ahem!), you can put it in the fridge overnight and the next day, bam! Delicious flavor!

Rice Pudding
Serves 6-8

1/2 cup regular long-grain rice
1 cup water
4 cups (1 quart) milk
1/4 cup butter
3 eggs
1/2 cup sugar
1 cup raisins (optional)
1/2 teaspoon vanilla
3 Tablespoons sugar
1 Tablespoon cinnamon

Combine the 3 Tablespoons of sugar with 1 Tablespoon of cinnamon; set aside. Bring water to a boil. Reduce heat; add rice. Cover and cook on medium heat for seven minutes, or until most of the water is absorbed. Add the milk and butter. Stir a little, bring to a boil. Reduce heat to low, cover, and cook for 1 hour. Keep an eye on it, as the milk can boil over easily. After an hour, beat the eggs, sugar, vanilla, and raisins (if using). Pour into the rice, stirring slowly until the mixture starts to thicken and bubble. Serve hot or cold with lots of cinnamon and sugar sprinkled on top.

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