StoneBlue BLOG

Rice Pudding

Ingredients

• Butter - 1 stick
• Light cream (or milk) - 1/2 pint - 8 ounces
• Sugar - 1 cup (can use less to cut calories)
• Vanilla - 1 teaspoon
• Rice - (regular white or long grain) - 1 cup
• Eggs - 2 (can substitute 3 whites)
• Cinnamon - to sprinkle on top

Procedure

1. In medium to large pot on stove heat butter and 6 cups milk over low to medium heat
2. Add rice and sugar
3. Bring to boil - cover - summer until milk almost all absorbed ( about 30 minutes, depending on how high you simmer)
4. Remove from burner
5. Hand mix 2 eggs in bowl - whisk in the 1/2 pint cream (or milk) and vanilla - (The cream makes it richer)
6. Slowly add and mix the above mixture with the rice. The excess liquid will absorb as it cools.
7. Put in large bowl and refrigerate - I keep it uncovered until it cools, a couple of hours Hour or less. Don't forget the cinnamon on top!