Creamy Rice Pudding

Some desserts fit squarely into the COMFORT category.  What they are not: fancy, trendy, and they don't require a trip to a gourmet food store for ingredients.  What they are: homey, nostalgic and just plain good.  They remind us of home, family, and gentler times.  This is one of those desserts. 

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.