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:

  1. Really don’t like raisins in rice pudding so I opted to leave them out

  2. Never had hot or warm rice pudding, but found both to be delightful

  3. Thought this was a little heavy on the vanilla flavor for my taste, and would probably half it in future

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