BEST CREAMY, EASY RICE PUDDING!
3 cups water
1/4 teaspoon salt
1 1/2 cups white rice
4 cups 1% milk
2 cups half & half
2 whole eggs
4 egg whites
1 teaspoon vanilla
1/4 teaspoon salt
Bring 3 cups water and 1/4 teaspoon salt to boil in a 4 quart pot, stir in
1 1/2 cups rice. Cover and simmer until water is absorbed, about 15 minutes.
Stir in 4 cups milk, 2 cups half and half, 1 1/2 cups sugar and heat up until
steamy (stirring continuously) then reduce to low heat, cover, until mixture
looks like thick soup, about 1 hour. Whisk 2 eggs, 4 egg whites, 1 tablespoon
vanilla, and 1/4 teaspoon salt in separate bowl then add to rice mixture. Do
not let boil; stir about 1-2 minutes on low heat so temperature reaches 160-170
degrees. Remove from heat, may optionally add 2/3 cup raisins. Place rice
pudding into Tupperware, cover surface with plastic wrap (adds to creaminess
and prevents thick surface), cool about an 1 hour. Sprinkle servings with
generous amounts of cinnamon as option. Makes 3 quarts. Enjoy!
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