SUNDAY'S BEST RICE PUDDING (TRADITIONAL STYLE)

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Sunday's Best Rice Pudding (Traditional Style) image

In memory of my dad who used to take me to Pickwick Restaurant for rice pudding every Sunday afternoon. This is the closest recipe I could find to that which was served at the restaurant: Creamy with a hint of cinnamon and nutmeg. Delicious whether served warm or cold with a sprinkle of cinnamon on top. Also, if prepared ahead, rice pudding makes a quick breakfast in case you're too much in a hurry to make oatmeal.

Provided by Rachael Potter

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups white rice
3 cups water
1 tablespoon unsalted butter
2 cups milk, divided (for creamier results, use whole milk)
1/3 cup sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup raisins (black raisins preferred)
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg (measure at "scant" 1/4 teaspoon)
1/4 teaspoon cinnamon (measure at "scant" 1/4 teaspoon)

Steps:

  • First, make your pot of rice. Boil 3 cups of water on high and add 1 tablespoon of butter to the water. Add the rice, and cover with a tight lid. Put the heat to low, leave covered and let cook for 15 minutes until done.
  • When the rice is cooked, pour into a larger saucepan. Then add 1-1/2 cups milk, sugar and salt. Put heat at medium low to keep from burning on the bottom of the pan. Stir occasionally until thick and creamy for about 15 minutes.
  • In a 1-cup measuring cup, blend the remaining 1/2 cup of milk with the egg. Stir into the rice mixture, and mix well. Then add the raisins. Cook for 2 more minutes, stirring constantly.
  • Take the pot off the heat, and add the vanilla, nutmeg and cinnamon. Mix well.
  • You can serve the pudding warm, or let cool in the refrigerator. Sprinkle with cinnamon before serving. Enjoy!

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