Wednesday, August 26, 2009

Rice Pudding with Cooked Rice

3/4 cup uncooked short grain rice (short grain rice makes creamier pudding)
2 cups whole milk, divided (if you use skim or low-fat, increase the cooking time)
1/3 cup granulated sugar, or more, to taste
1/4 teaspoon salt, plus a pinch
1 egg, beaten
2/3 cup raisins, golden or Thompson's, soaked in cognac or rum, for a minimum of 15 minutes
1 T butter
1/2 teaspoon vanilla extract
ground cinnamon, to taste

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice, pinch of salt and stir. Reduce heat, cover and simmer for 20 minutes.

In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15-20 minutes. Stir in remaining 1/2 cup milk, and beaten egg, tempering to combine. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter, vanilla extract and raisins. Sprinkle ground cinnamon over the top. Serve warm.

Note: Never add the sugar to rice until the rice is thoroughly cooked or else the rice will remain hard.


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