Bring 3 cups water and 1/4 teaspoon salt to boil in a 4
quart pot, stir in 1 1/2 cups rice. Cover and simmer until
water is absorbed, about 15 minutes.
Stir in 4 cups milk, 2 cups half and half, 1 1/2 cups sugar
and heat up until steamy stirring continuously then
reduce to low heat, cover, until mixture looks like thick
soup, about 1 hour.
Whisk 2 eggs, 4 egg whites, 1 tablespoon vanilla, and 1/4
teaspoon salt in separate bowl then add to rice mixture. Do
not let boil; stir about 1 to2 minutes on low heat so
temperature reaches 160 to 170 degrees. Remove from heat, may
optionally add 2/3 cup raisins.
Place rice pudding into Tupperware, cover surface with
plastic wrap adds to creaminess and prevents thick
surface, cool about an 1 hour.
Sprinkle servings with generous amounts of cinnamon as option.
Originally Submitted
2/22/2009
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