Rice Pudding Recipe

Rice Pudding Recipe By Suzanne Corcoran, You can make my Mom’s rice pudding with just five ingredients! Ingredients: - 2 cups cooked rice, cooled, measured after the cooking - 1/2 cup sugar - 2 cups whole milk - 1/2 teaspoon vanilla - 1/4 cup raisins

I remember my mother making this rice pudding recipe a very long time ago when I was very young. It is good either hot, warm or cold and I love the way the raisins cook up sweet and plump. There are only five ingredients which are easy to find and are inexpensive. I use white rice for a traditional look and taste to this dish. Sometimes I use Thai jasmine rice which tastes good, too. I bet that if you try this with basmati rice that this dish will have a nuttier taste and make this a more international dish. I will try that next time. Ingredients: 2 cups cooked rice, cooled, measured after the cooking 1/2 cup sugar 2 cups whole milk (I prefer whole milk instead of 1%, 2%, lite or skim for this recipe) 1/2 teaspoon vanilla 1/4 cup raisins A lot of recipes that you can find on the Internet for rice pudding include egg and cinnamon. You may add these if you like to see what a difference they make. I find that the eggs make the pudding taste more like custard and give the dish a yellow color. I prefer my mother’s recipe without the eggs. Maybe someone will try adding just egg whites to see if that makes a better dish. Variant, add to the above: 2 eggs, beaten 1/2 teaspoon powdered cinnamon 6-8 cardamom pods Place all the ingredients in a bowl and stir to mix. Try to break up any big clumps of cooked rice that have clung together while it was cooling down. Pour everything into an ungreased baking dish or pan. I use a round Pyrex dish and I can serve it right from that dish. Bake about 25-35 minutes in a 350 degree oven. You will be tempted to overcook this because the center does not firm up as soon as the sides. Never fear since, when cooling on a wire rack, the center will solidify a bit. The rice continues to absorb liquid while cooling. Do not overcook as you will end up with solid rice pudding blocks to cut up. For me, the best time to pull the dish from the oven is when the sides firm up but the center is still just a little bit loose. The optional cardamom pods will add a bit of Asian Indian flavor to the milk. You should skim them off the top of the dish while cooling. You don’t want any guest to bite into one of the pods and get a “Surprise!” I like this dish when it is still a little warm from the oven but I also like it after it cools for a day in the refrigerator. The version without the eggs may form a partially brown skin on top of the dish. That’s ok; you can eat it or discard it. You will have to experiment with the cooking times since your oven may be hotter or cooler than mine. If you cook it too long the finished dish will be too dry and hard like a brick. If you under-cook, it will be too runny. Good luck!

Rice Pudding

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