Rice Pudding
1 C long grain rice
2 C water
1/4 tsp. salt
1/4 C granulated sugar
1/4 C brown sugar
1 tsp. cornstarch
1 C milk or cream (sub with half-and-half)
1 TBS butter
1/2 tsp. vanilla
2 egg yolks, beaten
Cinnamon (for garnish)
Combine rice, water and salt in a cooking pot; bring to a boil. Stir and reduce heat to low. Cover and cook for twenty to twenty-five minutes, or until rice is tender and liquid is absorbed. In a bowl, combine sugars and cornstarch; stir into rice with milk or cream. Heat mixture to boiling. Boil for about one minute, stirring constantly. Remove from heat. Stir in butter and vanilla. Beat egg yolks in a bowl; slowly stir in about one cup of the rice mixture. Return to cooking pot with remaining rice mixture; cook over medium heat, stirring frequently, until mixture bubbles.
Serve warm or cold. Garnish individual servings with sprinkled cinnamon if desired.
*Rice Pudding images (C) Shenanchie (2014).
Similar recipes:
Normandie Teurgoule (Normandy Rice Pudding)
Risgrynsgrot (Swedish Rice Pudding)
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