My Grandpa and a few of my great uncles used to make the most delicious rice pudding. It was a favorite treat growing up and whenever I eat it, I always think of them. As I think of good and comforting food these days, rice pudding was at the top of the list so I got their recipe from my Aunt Sandra and made a big batch this weekend. You know how some of the foods of your childhood don't stand up to your memories? Well, this one did -- it is amazing! And so easy to make.
In a large pot, bring to a boil:
1/2 gallon of whole milk (DO NOT use reduced fat milk, it just won't work)
1 1/2 cups of water
1 cup of rice
1 pinch of salt
When it starts to boil, turn it to low heat and partially cover th.e pot Let it simmer for 45 minutes, stirring every few minutes to make sure nothing sticks to the bottom or clumps together, until the rice gets really tender. It will still be extremely liquid when it's finished cooking.
While the rice is cooking, in a separate bowl, whisk together:
3 eggs
1 cup of sugar
3 tsp. of vanilla extract
Once the rice is done, drizzle the egg/sugar mixture into the rice and milk, whisking vigorously while you pour. You want pour slowly enough and whisk fast enough to make sure the eggs mix in quickly, before they have time to cook and scramble. Rather, you want them to integrate into the milk and cooked rice, forming the pudding.
Once it's fully mixed, pour into a large bowl or a pyrex dish. Stir it a few times as it cools down for about the next 20 minutes to prevent a film from forming on top. Then sprinkle with cinnamon and refrigerate.
This is great for dessert, but also a fabulous choice for breakfast if you really want to start your day with a nice bowl of comfort. Enjoy!
