The last thing my hips needed was a new-found love affair with rice pudding. I’m really not sure why or how it happened, but I’m certain that it’s here to stay.
I found this recipe on Allrecipes, and it is well-worth the effort. Here’s the link to the original recipe: Creamiest Rice Pudding. After reading many of the reviews, I modified the recipe as follows:
1/2 gallon whole milk
1 cup white sugar
1 cup uncooked Arborio rice
2 eggs, lightly beaten
1/4 cup whole milk
1/4 tsp. salt
2 teaspoons vanilla extract
1. In a large sauce pan, over medium heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, one hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
2. In small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly for 2 minutes. Pour into 9 x 13″ dish and cover with plastic wrap, folding back corners to allow steam to escape.
3. When pudding has cooled to room temperature, remove plastic wrap and sprinkle with cinammon. Cover tightly with fresh wrap and refrigerate for 8 hours or overnight.
Serves 12. (unless I’m one of your guests)
Why couldn’t I have fallen in love with yogurt parfait?