Everyday Rice Pudding

Everyday Rice Pudding

Donna Louise Brown

I've always loved rice pudding, and wanted to find a quick, easy way to make it. After some experimentation, I found a particularly delicious recipe, and wanted to share it with the world.

1 c. boiling water
3/4 c raisins
3 c. water
1 1/2 c. uncooked rice
pinch of salt
2 T. butter
2 1/2 c. milk
2 eggs, separated
1/2 c. sugar
1 t. vanilla
1 t. cinnamon
1/4 c. brown sugar

Preheat oven to 425°
Combine boiling water and raisins in small bowl. Set aside.
Bring 3 c. water to boil in 2 qt. saucepan. Stir in rice and salt and bring it back to a gentle simmer. Cover and turn heat to low. Allow to cook for 17 minutes without removing lid.
Run the slab of butter over the sides and bottom of a shallow baking dish until well greased. reserve remaining butter.
When rice is finished cooking turn in into the baking dish along with the drained raisins.
In the same saucepan, add milk, sugar, vanilla, cinnamon, butter and egg yolks. Mix well. Bring to a boil, remove from heat, then bring to boil a second time. Pour over rice/raisin mixture making sure to break up any clumps in order to have even distribution.
Whisk egg whites until they measure about 1 cup. Gently fold into rice mixture.
Sprinkle Brown sugar over top.
Bake for 25 minutes.

Best hot out of the oven with lightly sweetened whipped cream.
This recipe is great hot or cold and with or without a topping.


Thermador Recipe - Everyday Rice Pudding