Cherie's Creamy Rice Pudding
1/2 to 1 c. golden raisins (to taste)
2 1/2 c. medium grain rice
2 T. butter (optional)
1 1/2 c. sugar
4 c. half & half
2 tsp. vanilla
Cook the rice in 5 1/2 cups of water in a covered
heavy kettle, over low heat until the water is just absorbed (about
15-20 minutes). Turn the heat off and let sit with lid on for about
| In a separate large bowl, add 4 eggs, vanilla, the
remaining 1 1/2 cups of half & half and mix. To this, add
some hot rice mixture a tablespoon at a time stirring constantly
until at least 1/2 of the rice mixture is in the egg mixture - then
pour back into the original pan and cook 10 minutes covered and 10
minutes uncovered (stir every 5 minutes). Then add the raisins and
cook another 5 minutes.
Cool 15 minutes stirring occasionally. Refrigerate in a glass container if possible, if not, plastic. A sprinkle of nutmeg or cinnamon may be added as garnish, when served. You can serve warm (not hot) after you make it, or reheat slightly in a microwave, or serve chilled.
Helpful hints: always use medium grain rice, use a heavy kettle, if rice starts to stick to the bottom of the pan while cooking - remove from burner and let stand for 5 minutes. you can substitute chopped dried apricots, dried cherries, or experiment. Enjoy and good luck.