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
Sliced or slivered almonds
Ground cinnamon or ground nutmeg
Whipped Cream or non-dairy whipped topping
Cherry Sauce* (see note below)
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.
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