I adapted this recipe from a local restaurant and have made it all of my married life. Every once in a while, I get an idea to "spiff it up" a bit or make it more elegant to serve to company, but it isn't that kind
of dessert. It is what it is; simple, not-too-sweet, and just plain GOOD. I think you might think so too.
|The "secret ingredient" is freshly grated nutmeg.|
Creamy Rice Pudding
(adapted from The Lion House)
2 cups of cooked long-grain rice
2 cups of whole milk
5 ½-ounces of evaporated milk (the smaller can)
¾ cup of raisins
1 Tablespoon of cornstarch
¼ teaspoon of kosher salt
½ cup + 2 Tablespoons of granulated sugar
2 eggs, slightly beaten
1/8 teaspoon of ground cinnamon
1/8 teaspoon of freshly ground nutmeg
1 teaspoon of vanilla
In a small saucepan, scald the milks together. Measure the raisin into a strainer and set over boiling water just long enough to plump them (you can skip this step if you have fresh, soft raisins). In a 3 quart saucepan combine cornstarch, salt, and sugar, and blend them well. Stir in hot milk mixture, stirring constantly over medium heat until thick and smooth. Remove from the heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice and stir until thickened (only a minute or two). Remove from the heat. Stir in the raisins, spices, and vanilla. Chill.
Makes eight- ½ cup servings.