I am a mother to 3 special needs children who enjoys making tasty treats at home.
Growing up in a big family, I grew up on homemade rice pudding and bread pudding. I grew to love the taste of the pudding and the feeling of it. If you grew up on bread pudding and rice pudding, you have got to give this recipe a try. Once you do, you will be sure to make it all the time, and this wonderful dessert can be made for the holidays as a dessert as well as being used as a gift.
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- 2 qts Whole Milk
- 1 cup long grain rice, cooked
- 3 eggs
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1 tsp vanilla, not imitation
- 3/4 cup raisins
- 2 1/2 tsp cinnamon
- Place 2 qts of milk into a big saucepan and bring it to a slow boil over medium heat. You will then want to reduce the heat to a low and slowly add rice and let it simmer uncovered for up to 20 minutes. You will stir frequently and skim the top of the surface of the milk as you are mixing it.
- In a medium-size bowl, stir together while whisking the eggs, milk, sugar, and vanilla. Slowly pour it into the rice mixture while mixing the whole time. You will want to allow the whole mixture to come to a thickened mixture. It should take approximately 10 minutes. The whole time stirring the mixture.
- Once the mixture is thickened, you will remove it from the heat and carefully add the raisins. Once the raisins have been added, you will want to pour the mixture into a 9 x 13-inch pan and sprinkle cinnamon over the top. Place it in the refrigerator uncovered. You will want to allow the rice pudding to cool for a couple of hours before serving. Serve the rice pudding chilled and firm. When you are done, place the remaining back into the fridge covered with clear wrap.