Rice pudding – sounds kind of gross if you ask me, but I promise it is anything but! I chose rice pudding out of necessity. I had all of the ingredients already on hand and no time to make a Trader Joe’s run, so rice pudding it was. I actually came across this recipe by accident while looking for something to cook for dinner and what a pleasant surprise.
I always loved getting the pudding snack packs in my school lunches as a kid. Why parents think feeding your 8 year old straight sugar is a good thing is beyond me, but I was pleased, nonetheless. I would grab my pudding cup and slurp that stuff down faster than you can say spoon. Think of this rice pudding as an adult’s tastier version of tapioca, minus the preservatives and artificial colors and flavors.
- 2 1/2 cups half & half (whole milk works too)
- 1/3 cup uncooked white rice
- pinch of salt
- 1 egg
- 1/4 cup brown sugar
- 2 teaspoons vanilla
- 1/4 teaspoons cinnamon
- 1/3 cup raisins
In a medium sauce pan, mix together the rice, half & half and salt and bring to a boil over high heat, stirring continuously. When it has come to a boil, reduce the heat to meduim-low and continue to cook until the rice in tender, about 20 minutes.
In a medium bowl, whisk together the eggs, brown sugar, cinnamon and vanilla.
Temper the egg by whisking in one cup of the rice mixture into the egg bowl (be sure to really whisk at this stage so you don’t accidentally cook the egg). Return the egg/rice mix back into the sauce pan and cook an additional 5 minutes until the pudding has thickened. it should be about 160º. Don’t let the pudding come to a boil or it will curdle.
Remove from heat and stir in the raisins.
Serve warm or cold and enjoy!