Creamy Rice Pudding Ingridients:
1 1/2 quarts milk,
2/3 cup sugar,
1/2 cup Carolina Rice,
1/2 cup raisins,
1 teaspoon vanilla extract
Method:
Combine milk, sugar and rice in a 3-quart heavy bottomed saucepan. Bring to a gentle simmer over medium heat, then reduce heat and cook uncovered for 1 hour, stirring occasionally. The milk should just barely simmer, with bubbles breaking only at the outside edge of the surface. After an hour, the rice should be soft.
Add the raisins, increase heat to medium, and cook, stirring frequently now, until the rice has absorbed most of the rest of the milk — but not all — and the pudding is creamy, about 30 minutes longer.
Remove from the heat and stir in the vanilla.
Serve warm or well-chilled. When chilled, the pudding will thicken but will remain slightly loose and very creamy.
Serves 8
source recipespaul
