Half & Half Rice Pudding

Half and Half Rice Pudding

It seems like every time I turn on the news these days there is another below normal temperatures alert or snow storm crossing the country. Yesterday was Groundhog Day and it wasn’t really a surprise that Punxsutawney Phil saw his shadow, which means we have 6 more weeks of winter. If we look on the bright side it just means more snowmen, more nights all cozy by the fireplace, and more comforting recipes that warm our hearts and make our houses smell delicious!

Half & Half Rice Pudding

1 cup rice, uncooked

2 cups water

1 quart half & half

1 c sugar

1 stick butter

¼ tsp. salt

2 eggs

1 Tbl. vanilla

¾ c raisins (optional)

cinnamon, to sprinkle

Prepare rice according to package directions. Rice should be tender but firm. Set aside. In a small bowl combine eggs and ¼ cup half and half. Set aside. In a large pan combine remaining half & half, sugar, salt and butter. Over medium heat bring to boil, stirring frequently. Continue to cook at low boil for 3 minutes. Add prepared rice and cook for 5 minutes stirring frequently with a whisk to prevent burning and to insure rice does not clump. (Continue to cook till it is tender). With an electric mixer, mix the egg and half & half mixture on high until foamy. Very gradually stir in egg/milk to the rice mixture. Add raisins and continue to cook until mixture thickens, about 5 minutes. Remove from heat. Stir in vanilla and pour in shallow baking dish or into individual bowls. After mixture cools slightly, sprinkle generously with cinnamon and serve warm.

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