Creamy Rice Pudding

in Guest Recipe Book

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Servings: 4-6

Comments: Rice Pudding is a delicious everyday family treat that can also be served up with elegance at a party when served in fancy dessert cups or bowls! Remember to use either short or medium grain rice for a "creamier" texture.

Ingredients: 2 cups uncooked short or medium grain rice, cooked 1 (14 ounce) can sweetened condensed milk 2 egg yolks 1/4 cup water 1/2 teaspoon ground cinnamon 1/2 cup raisins (optional) 2 teaspoons vanilla extract Garnish: (optional) Sliced or slivered almonds Ground cinnamon or ground nutmeg Whipped Cream or non-dairy whipped topping Cherry Sauce* (see note below)

Instructions: In large saucepan, combine condensed milk, egg yolks, water and cinnamon. Over medium heat, cook and stir until mixture thickens slightly, 10 to 15 minutes. Remove from heat; add cooked rice, raisins (raisins are optional), and vanilla. Let cool at room temperature and then chill thoroughly in refrigerator (for at least 2 - 3 hours). Sprinkle with ground cinnamon or ground nutmeg, sliced or slivered almonds, and whipped cream, if desired. Serve with cherry sauce. Refrigerate leftovers. *Note: If you want to serve the rice pudding with a cherry sauce, canned cherry pie filling is easy and tastes delicious with the pudding. Spoon sauce over tops of individual servings of pudding, or place cherry sauce in a pretty bowl with a serving spoon and let your guests serve themselves. Tips Remember to use short or medium grain rice for a "creamier" texture. As the pudding chills, it will thicken. After a few hours in the refrigerator it will be quite thick, and probably no longer loose enough to be called "creamy." Just before serving, stir in as much as 2/3 cup whole milk, (or half and half, or cream). Serve chilled. (If eating only a portion of the pudding at a time, divide it before stirring in the additional milk or cream.) Serve in decorative dessert cups or bowls for a little bit fancier look for serving dinner guests. Makes 4-6 servings. Photograph taken by Diana Baker Woodall© 2002

Date: October 1, 2002

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