Creamy Rice Pudding
- ½ cup uncooked rice
- 2 cups whole milk
- 2 eggs, separated
- ½ cup sugar (I cut the sugar back a little and sometimes
- ¾ teaspoon salt
- 1 teaspoon vanilla
- ½ cup raisins
- A sprinkling of cinnamon
- use brown sugar)
Put the rice, salt and milk in a double boiler (I just use my All-clad pan directly on the burner) and cook until rice is tender – about ¾ of an hour. If it seems dry, add more milk. At half-time put in the raisins. Beat the egg yolks, add the sugar, stir some hot rise into the mixture, then add to the rice in the double boiler and cook for 2 or 3 minutes, stirring all the time. Remove from heat, stir in vanilla and a generous sprinkling of cinnamon. Add more milk (or cream), if it is dry; it should be moist.
Let it cook a bit –but no be quite cold when you serve it topped with a perky mound o the egg whites beaten stiff, with four teaspoons of sugar and a couple of drops of vanilla. (It usually doesn’t last long enough to put the egg white on!)
(Food that Really Schmecks: Mennonite Country Cooking by Edna Staebler)