Rice Pudding
- Long grain rice 1 cup 250 mL
- Water 2 cups 500 mL
- Cinnamon stick (about 4 inch, 10 cm) 1 1
- Milk 4 cups 1 L
- Granulated sugar ½ cup 125 mL
- Raisins (optional) ½ cup 125 mL
- Salt ¼ tsp 1 mL
- Egg yolks 3 3
- Vanilla
Combine rice, water and cinnamon stick in medium saucepan. Cover and bring to a boil. Simmer until rice is cooked and all the water is absorbed, about 15 minutes. Remove cinnamon stick.
Heat milk in heavy saucepan. Stir in sugar, raisins and salt. Add rice. Simmer slowly uncovered until thick but still soft, about 15 minutes. Stir often.
Beat egg yolks in small bowl. Stir in vanilla. Add about ½ cup (125 mL) hot rice to egg yolk mixture. Stir all of this back into hot rice. Cook and stir for about 1 minute. Ready to serve 8 people ¾ cup (175 mL) each.
Reprinted from Dinners of the World © Company's Coming Publishing Limited
www.companyscoming.com
Serves 8 People
My grandma is Jean Parè, author of Company's Coming cookbooks. This is a true family favourite!
Heat milk in heavy saucepan. Stir in sugar, raisins and salt. Add rice. Simmer slowly uncovered until thick but still soft, about 15 minutes. Stir often.
Beat egg yolks in small bowl. Stir in vanilla. Add about ½ cup (125 mL) hot rice to egg yolk mixture. Stir all of this back into hot rice. Cook and stir for about 1 minute. Ready to serve 8 people ¾ cup (175 mL) each.
Reprinted from Dinners of the World © Company's Coming Publishing Limited
www.companyscoming.com
Serves 8 People
My grandma is Jean Parè, author of Company's Coming cookbooks. This is a true family favourite!
Submitted by Jan 28, 2013
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