LOCATION: Recipes >> Desserts Pudding >> Rice Pudding 22
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Rice Pudding 22
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The Best Rice Pudding
1 cup water
1/2 cup short-grain rice
1/2 teaspoon salt
2 cups milk
1/2 cup golden raisins
1 cup heavy cream
2 teaspoons vanilla extract
10 tablespoons sugar
2 eggs
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
heavy cream (optional)
Preheat the oven to 350 F. Butter an 8-inch square baking dish.
Bring the water to a boil in a 2-quart saucepan. Add the rice and
salt. Cover and cook over low heat for 10 minutes. Add the milk
and the raisins, cover, and cook over low heat for 10 to 15 minutes
more, or until the rice is tender. In a small bowl, blend the cream,
vanilla, sugar, and eggs. Add to the rice. Pour into the baking
dish, and sprinkle with the cinnamon and nutmeg. Place in a slightly
larger ovenproof dish. Add 1 inch of boiling water to the larger
dish and place in the oven. Bake for 30-45 minutes. Serve at room
temperature with heavy cream if desired.
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