Rice Pudding
Rice pudding was a staple food for me while growing up. Mom would often make rice for dinner and “plainly” cook it so the leftovers could be made into rice pudding.
Ingredients
2 cups short grain rice
3 1/2 cups water
2 cups milk
1/2 cup heavy cream
1/2 cup sugar
1 tsp salt
2 egg yolks
1 tsp cinnamon
1 tsp nutmeg
2 tsp vanilla
Instructions
1
Rinse the rice until the water runs clear.
2
Add the rice and water to a large sauce pan and bring to a boil, reduce heat to a simmer and continue cooking for 3 minutes. Remove from the heat, cover and let the rice sit for 10 minutes.
3
In a small bowl, whisk the egg yolks, cinnamon, nutmeg and vanilla together and set aside.
4
Once the rice has finished cooking, add the milk, sugar, salt and heavy cream. Return to the heat and bring to a boil while stirring.
5
Remove the rice mixture from the heat and add the egg yolk mixture. Stir to fully incorporate. Let the rice pudding sit for 5 minutes (off the heat), stir again, serve and enjoy!
