This picture is of a plain version with just a sprinkling of cinnamon on top and a dollop of whipped cream. It tastes great warm or chilled. I love the versatility of this basic recipe, so experiment and . . . Enjoy! (I usually double this.)
Rice Pudding1 1/2 C. cooked Rice
1 1/2 C. Milk
1/3 C. Sugar
1/4 t. Salt
1/2 C. Cream/Half and Half/Unsweetened Coconut Milk
1 Egg, beaten
2/3 C. Raisins
1/2 t. Vanilla
1 T. Butter
Optional Ingredients: 1/2 t. Almond Extract, Slivered and Toasted Almonds, Toasted Coconut, 1/2 t. Cinnamon, 1/4 t. Nutmeg
Combine Rice, Milk, Sugar, Salt, and Cream (or other milk product) in a saucepan, cooking over medium heat about 20 minutes. Stir occasionally, so as not to scorch the bottom. Cook until mixture becomes thicker and creamy. (This may take a little longer if using low-fat milk and fat-free half and half.)
While whisking the Egg in a separate dish, quickly whisk in a couple tablespoons of the warm rice mixture to heat up the egg. (Otherwise you may get scrambled eggs :)!) Then quickly stir the egg into the pot of Rice Pudding, combining well. At this point you can add Raisins, if desired. Cook for 2-5 minutes more, stirring constantly, until thick and creamy.
Remove from heat and add Butter and Vanilla. Stir well and serve warm or chilled. Pudding will thicken as it is chilled.
Serves 4 small or 2 large bowls.
Note: Add Almond Extract when adding Vanilla and sprinkle each serving with a few toasted, slivered Almonds. Unsweetened Coconut Milk can be used instead of cream and then topped with toasted Coconut (also stir in 1/2 C. drained, crushed pineapple for an island flavor). For a holiday flavor, add the Cinnamon and Nutmeg when stirring in the Butter and Vanilla.
