Creamy Rice Pudding

Name: Creamy Rice Pudding
Yield: 6 servings
Ingredients: 1/2 cup (125 mL) rice (preferably short grain); 1 cup (250 mL) boiling water; 1/3 cup (80 mL) sugar; 1 tsp (5 mL) cornstarch; of salt; 4 cups (1 L) Milk; 1 cup (250 mL) 18 % cream; A pinch of ground nutmeg; 1/2 cup (125 mL) raisins; 2 egg yolks; 1 tsp (5 mL) vanilla extract; 2 tbsp (30 mL) butter; 1 tbsp (15 mL) ground cinnamon

This recipe is taken from the 1986 Milk Calendar. Served hot or cold, creamy texture makes this version of the traditional pudding extra-delicious.

Prep: 20 min
Cooking: 1 h 15

Yields 6 servings

Ingredients

1/2 cup (125 mL) rice (preferably short grain)
1 cup (250 mL) boiling water
1/3 cup (80 mL) sugar
1 tsp (5 mL) cornstarch
of salt
4 cups (1 L) Milk
1 cup (250 mL) 18 % cream
A pinch of ground nutmeg
1/2 cup (125 mL) raisins
2 egg yolks
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) butter
1 tbsp (15 mL) ground cinnamon

READY FOR REWARDS?

Preparation

Combine rice with boiling water in a medium sized saucepan. Cover. Simmer gently 15 min or until water is absorbed.

Combine sugar with cornstarch and salt. Whisk in 1 cup (250 mL) milk. Stir until smooth. Add sugar mixture along with remaining milk and cream to the saucepan with the rice. Combine well. Add nutmeg and raisins. Stirring steadily, bring to a boil. Cover, reduce heat to the barest simmer, stir occasionally. Cook 1 hour or until mixture is no longer liquidy but very creamy.

Beat egg yolks. Remove pudding from heat. Whisk a little of the pudding into yolks. Add yolk mixture to rest of pudding. Cook 1 min. Remove from heat again, stir in vanilla extract and butter. Transfer to an attractive serving bowl and sprinkle top with cinnamon. Serve hot or cold.