Sweet Rice Pudding

 

Here is a recipe I grew up eating at just about every family gathering.  It has become one of my favorites!  I hope you enjoy this recipe.  Let me know how it turns out for you!

Sweet Rice Pudding

 

Ingredients:

2 cups cooked rice

1 can evaporated milk

1 ½ cups water

½-teaspoon cinnamon

1-teaspoon vanilla

¾-cup sugar

1 egg, separated

 

Directions: 

Pour 1 cup uncooked rice into 1 ½ cups boiling water, let boil for about two minutes, then turn heat to low and let simmer for 15 minutes.  While rice is cooking, heat evaporated milk and water on low heat; add sugar, cinnamon and vanilla, stir until combined, do not boil.  Separate egg into two bowls.  Beat the yolk until smooth and add ¼ cup of milk mixture one tablespoon at a time while whisking continually.  You want to introduce the milk to the egg, so that when you add it the pot, it doesn’t become scrambled.  Now gradually add the egg mixture to the pot.  Make sure the milk is on very low heat and stir continuously until the egg mixture is completely incorporated.  Add rice, raisons and stir until combined.  Cook for another 10 – 15 minutes, it will thicken a bit.  Serve immediately, or let cool and store in the refrigerator for up to a week. 

 

Make it vegan:  substitute can milk with coconut, or any plant based milk, and use a flax egg.