Creamy Connecticut Rice Pudding
The Junior League of New Britain, Connecticut
The Eastern Junior League Cookbook
1/2 cup rice
1 cup water, lightly salted
1 quart whole milk
4 tablespoons butter
3 eggs
1/2 cup sugar
1/2 cup raisins
1/2 teaspoon vanilla
Cinnamon sugar or cinnamon
Pour rice slowly into rapidly boiling water in a large pot. Cover tightly and cook 7 minutes. Add the milk and butter. Stir and bring to a boil. Cover and cook over low heat for 1 hour (no stirring necessary).
Meanwhile beat eggs. Add sugar, raisins, and vanilla. Pour the mixture slowly into cooked rice, stirring, until it begins to thicken, usually 1-2 minutes.
Serve hot, warm, or cold with cinnamon or cinnamon-sugar sprinkled evenly on top.
Yield: 4-6 servings
Notes:
Really don’t like raisins in rice pudding so I opted to leave them out
Never had hot or warm rice pudding, but found both to be delightful
Thought this was a little heavy on the vanilla flavor for my taste, and would probably half it in future