Raisin rice pudding
Yield: 6 Servings
Ingredients:
- 4 3/4 c Milk or more (not low or Nonfat)
- 2/3 c Medium- or short-grain white Rice
- 1/3 c Sugar
- 2 tb Unsalted butter
- 1 Cinnamon stick pn Salt
- 1/3 c Golden raisins
- 2 ts Vanilla extract
- 2 lg Egg yolks
Instructions:
Combine 4 cups milk rice sugar butter cinnamon stick and salt in heavy large saucepan. Simmer over medium-low heat until rice is tender and mixture is creamy stirring frequently about 1 hour. Remove from heat. Discard cinnamon stick. Stir in raisins and vanilla. Pour 3/4 cup milk into heavy small saucepan. Bring to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk hot milk into beaten yolks. Return mixture to same saucepan. Stir over medium heat until thermometer registers 160 degrees about 2 minutes (do not boil). Stir egg mixture into rice mixture. Transfer rice pudding to large nonmetal bowl. Cover and chill until cold about 30 minutes. Thin rice with more milk if desired. Spoon into bowls and serve. Source: Bon Appetit 9/95
