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1 pound converted rice
In large heavy saucepan, boil rice with plenty of water to cover rice cook until rice is very soft and almost all water is absorbed. STIRRING CONSTANTLY.
Remove rice to large mixing bowl, using same pot, bring milk to a near boil. Add rice to milk and continue cooking with a cover on the pot over a very low flame; stirring constantly (This is a good trick if you can stir constantly and keep a cover on the pot!)
Combine egg yolks, sugar and vanilla and blend together well. Fold this into the rice and blend.
Drain raisins that have been soaking and add to rice mixture stirring gently. Cook for another 5 minutes on a very low flame.
Special note: Never scrape pot bottom during cooking.
Place in either a large pretty serving bowl or individual parfait glasses. Put dollops of whipped cream on top and sprinkle with dash of cinnamon. Optional: add a mint sprig and cherry.
Poster's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
1/2 gallon whole milk
Pinch of salt
4 egg yolks
1 cup sugar
2 tsp. vanilla
1 cup raisins, soaked in water to soften
Whipped cream, for garnish
Cinnamon or sprig of mint and maraschino cherry, to garnish
This recipe came in the mail form a realtor. I think it is a little strange since I have always baked my rice pudding. The number of servings are not listed, but from the amount of the ingredients, I think you could feed a small army.