Thursday, August 28, 2008

Rice Pudding Recipe

After trying Jell-o's version of one of my most favorite desserts, I decided it was time to make it from scratch like we used to do when we had lots of leftover rice... and we just happened to have raisins, too. Here is a recipe I got from the food network, tweaked just a little to make it more user friendly:

•3/4 cup raisins
•2 tbsp rum extract
•2 tsp vanilla
•1 cup water
•1/2 cup uncooked long grain white rice
•1 tbsp unsalted butter
•1 1/2 cups whole milk
•1/2 cup brown sugar
•2 eggs, beaten
•1/8 tsp salt
• 1 tsp cinnamon
• half and half for serving

Cook the rice in 1 cup of water over medium high heat until tender, about 20 minutes, drain and set aside. Preheat oven to 350 degrees. Butter the inside of a small casserole dish and set aside. In large bowl mix together rum extract, vanilla, milk, sugar, eggs, salt, and cinnamon. Stir in the raisins and the rice. Pour into the buttered baking dish and bake for about 1 hour. Serve warm. Very, very yummy for my tummy.

1 comment:

Erica said...

Mmm... rice pudding is wonderful!!