Rice Pudding

I got this recipe from Simply Recipes, the description said that the authors father had come up with the mix and that its supposedly absolutely fantastic. Being a huge fan of tapioca and rice pudding, I decided to give it a try and see what the fuss is all about.

Ingredients: 2 1/2 Cups Whole Milk

1/3 Cup Uncooked Rice

Pinch of Salt

1 Egg

1/4 Cup Dark Brown Sugar

1 tsp. Vanilla Extract

1/4 tsp. Cinnamon

1/3 Cup Raisins (optional)

In a medium size sauce pan, combine together the Rice

Pinch of Salt

And Milk

Bring to a boil over high heat, then reduce heat to low and simmer until the Rice is tender *(about 20-25 minutes)

Stir Frequently to prevent the Rice from sticking to the bottom

In a separate bowl, beat together the Egg

And Brown Sugar

Mixing thoroughly

Once the Rice is done simmering, add 1/2 Cup of the liquid (1 Tbls. at a time) into the Egg mixture, whisking vigorously until well blended

Pour the mixture back into the pan and continue cooking over low heat for 10 minutes (DO NOT LET BOIL)

Continue stirring until the mix thickens

Stir in the Vanilla then remove from heat

Stir in the Cinnamon and Raisins (Optional)

Pour into bowls and serve warm or cold

Being a lover of tapioca and rice pudding, I was excited to try this recipe. I followed it to the T, but in the end was slightly disappointed. The flavor was nice and creamy, but the rice was still crunchy. Overall it was good, but in future attempts I plan to cook the rice longer, and to add a touch more Vanilla for personal taste. Overall it is a wonderful recipe that Ill just have to work at improving.

*The Rice was under cooked, I suggest simmering 25-35 minutes instead.