Rice Pudding

Image compliments of Google.

Since Neil is the Rice Pudding magician around here, I asked him if he uses a specific recipe.

He said he had one once but that he couldn't find it so he mainly improvises. 

Well, I found this recipe online and asked him if it would work and it did but then he added some twists.

So, here is the recipe we used/ made up.

Ingredients:

• 3/4 cups of uncooked white rice
• 2 cups of Milk
• 1 tablespoons of butter
• 1/3 cup of white (regular) sugar
• 1/4 teaspoon salt
• 2 egg yolks (beaten) OR 1 whole egg (beaten)
• 1/2 teaspoon of vanilla extract
• 1/4 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg

Directions:

1. Bring 1 & 1/2 cup of water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover and simmer for 20 minutes. 
2. In a different saucepan/small pot, combine 1 1/2 cups of the cooked rice, 1 & 1/2 cups of milk, sugar and salt. Cook over medium heat until thick and creamy (15-20 minutes). 
3. Stir in remaining 1/2 cup of milk and beaten egg(s).
4. Cook 2 minutes more stirring constantly. 
5. Remove from heat and stir in butter and vanilla. 
6. Garnish with  nutmeg and cinnamon as desired. 

You can serve rice pudding hot or cold. I, personally, prefer to eat a nice warm bowl of rice pudding. 

Enjoy!