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Creamy Rice Pudding
March 26, 2006

This was absolutely delicious! I never made homemade rice pudding before, but I had all the ingredients and some left over rice. First of all, I buttered my rice when it was cooking in step 1. This eliminates the need for it in the later part of step 2 and lends to a richer pudding. I generally watch the fat in my recipes, so I made mine with skim milk, which added another 6 or 7 minutes on to the total cooking time. I also increased the sugar a little, as I preferred it a bit sweeter (it's a matter of preference). But the main key is to add some of cooking pudding (from the pot) to a seperate bowl with the egg and milk mixture. This brings the egg and milk mixture to a warmer, more consistant temperature to what's in the pot and prevents the egg from scrambling. After about 3 minutes mixing them together in the bowl, slowly add the egg and milk mixture to the pot and continue cooking for about 2 minutes, until thickened. Sprinkle it with a bit of cinnamon before serving. This pudding is delicious hot or cold. I will be making this recipe often. Thanks!

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