Rice Pudding

There is nothing more delicious than a warm, tasty rice pudding on a cold winter’s night, or just as a treat.  This is my go to recipe as it’s slightly different from your normal one where you bake it in the oven.

I always found when I made an oven-baked rice pudding, it was a bit hit and miss with the rice being cooked.  But this one is perfect – you cook the rice first and then add the rest of the ingredients.

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INGREDIENTS:

• 2-2.5 cups water
• 1 cup uncooked white rice (I used Arborio but if you don’t have that, then just use long grain)
• 2 cups milk, divided in half
• 1⁄3 cup white sugar
• Pinch of Cinnamon / Pinch of Nutmeg (optional)
• 1⁄4 teaspoon salt
• 1 egg, beaten
• 1 tablespoon butter
• 1⁄2 teaspoon vanilla essence

DIRECTIONS:

1. In a medium saucepan, bring 2-2.5 cups water to a boil.  Add rice and stir.  Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine the cooked rice, with 1 1/2 cups milk, sugar and salt.  Cook over medium heat until thick and creamy, 15 to 20 minutes.
3. Stir in remaining 1/2 cup milk, beaten egg (add your optionals in here).  Cook 2 minutes more, stirring constantly.
4. Remove from heat, and stir in butter and vanilla.
5. Serve warm.

OPTIONAL:

• Adding raisins (1 cup)
• Adding cinnamon (1/2 tsp)
• Adding nutmeg (1/2 tsp)

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