Cinnamon Rice Pudding
From pamela 18 years ago
- - to make
- Serves 12
This dish takes a little longer to make, but its well worth the extra time. You choose whether to add in the cinnamon and raisins, its up to you but tastes great either way.
Ingredients
- 3 qts of milk shopping list
- 2 tbsp cinnamon, ground shopping list
- 1/4 cup of butter shopping list
- 2 cups sugar (white) shopping list
- 1 cup of heavy cream shopping list
- 4 eggs shopping list
- 1 cup white rice, uncooked shopping list
How to make it
- In a large pot, mix the rice, butter, milk and cinnamon. Once at a boil, reduce the heat to low, and simmer for 30 minutes (until the rice is tender). Now, slowly add in the sugar. Whisk together the eggs and heavy cream in a medium sized bowl, until smooth. Gradually stir in around a cup of the hot milk mixture, (enough to raise the temperature slightly above body temperature). Slowly add the warmed egg mixture to the pot. (This will avoid the egg from scrambling). Simmer the pudding over low heat for around 10 minutes, constantly stirring until it has thickened. Then, pour the pudding into a bowl or baking dish. Allow the pudding to cool for 10-15 minutes before putting it in the refrigerator, then refrigerate for at least 2 hours before serving.
The Rating
Reviewed by 4 people-
My whole family enjoyed this recipe, although I cut the sugar intake in half. This was a delicous recipe, and even my neighbor and grandparents loved it. I add the raisins to each persons who would like some(after I warm it) MMMMMM this was so delic...more
lilyandmommee
in Delmar loved it
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excellent recipe for rice pudding
greekgirrrl
in Long Island loved it
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