Ingredients
- 3/4 cup Carolina rice
- 1 3/4 to 2 cups water
- 1 1/2 quarts milk
- 3 egg yolks
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup raisins soaked in water and then well drained
Directions
Cook rice in water at slow boil for 5 to 10 minutes to evaporate some water and soften rice. Pour in milk, cook uncovered on low heat until creamy in texture. Stir to avoid sticking. In a bowl, combine eggs and sugar. Remove rice from heat, stir in the egg-sugar mixture. Return the pot to the heat for 4 to 5 minutes. Turn off the heat. Stir in the vanilla and drained raisins.
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By chrisdauria7
Winston-Salem, NC
on May 23, 2011
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2 1/2 cups of milk is PERFECT for this recipe! Tempering the sugar egg mix works wonders, but I wonder if 3/4 cup is too much sugar. Also, I added a few shakes of cinnamon and nutmeg with the vanilla and raisin, and what a result! One word of caution, do NOT take your eye off of the stove. Keep stirring as often as possible, otherwise the rice sticks. Also, be prepared to be cooking longer than the recipe tells you to in order to make sure that the milk has reduced to a creamy texture before you temper the eggs.
By tikigoddess64_1...
long beach, 43
on July 18, 2010
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From the start it didn't seem like the amount of milk was right..... but I thought I'd give it a shot anyways. I wasted a quart and a half of organic milk, I'm so mad. Do not make this recipe, find a better one.
By justinetamayo
California
on November 14, 2009
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This recipe for basic rice pudding has great flavor. The recipe itself does not explain all you need to know so if you are not too familiar with cooking basics it could be a challenge. Add a little cornstarch melted in cold water to the pudding. Make sure to temper the egg yolks! After you add all of the ingredients stir it vigorously on medium-high until it thickens. Turning it up helps the eggs to thicken the pudding. Make sure to stir throughout the whole process, or it will burn.
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