In a large, heavy saucepan or small stockpot, add 7 cups milk (I use 2%), 1/4 tsp. salt and 1-1/2 cups standard long-grained (uncooked) white rice.
Over medium low heat, let milk heat (never to a simmer & especially not a boil!) slowly - stir rice occasionally until milk begins to cook the rice. This is a VERY SLOW procedure and takes around an hour or so. Continue to let the rice cook slowly, stirring often.
In a small bowl, beat 2 eggs plus 1 extra yolk with 1/2 cup white sugar.
When rice is cooked/tender, and milk has nearly evaporated - approximately one hour - (the mixture should be creamy and thick and not runny) - remove from heat and mix in the sugar/egg. Return the pot to a low heat and continue cooking and stirring for several minutes until eggs incorporate and cook thoroughly. Turn off heat and add a teasp. of vanilla extract.
At this point you can add (only if you want to) other ingredients. For this recipe I toasted 1-1/2 cups of broken up walnuts and another cup of dried cranberries - a Tblsp. of grated orange peel finished off this dessert! Any other fruits and/or nuts combination work well. The rice pudding is delicious served warm or chilled with some heavy cream or whipped cream spooned over the top!
You put all my favorites on your blog the last two days. Yum!
ReplyDeleteI'm glad! Let me know if there's anything special you'd like to see- I may just give it a shot! :-)
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