rice pudding


oh. my. goodness.

that was pretty much the only words that came out of my mouth after I tasted this. I don’t even have anything else to say here. go recipe.

Rice Pudding (adapted from the good houskeeping cookbook…. thanks mom!)

  • 1/2 cup rice (whatever grain you have.. except don’t use brown rice. ick. this isn’t supposed to be healthy)
  • 1/2 cup sugar
  • 4 cups milk
  • 1/4 tsp salt
  • 1 egg
  • 1/2 vanilla bean (if you don’t have vanilla beans… go to costco and buy them they’re quite affordable and waaaaayy delicious. or i guess just use 1 tsp vanilla extract)

In a 4 quart saucepan, mix together the sugar, salt, milk and rice. Over medium heat, bring the mixture to a boil, stirring frequently. Reduce the heat to very low and cook until rice is so deliciously tender (about 1 hour) stirring occasionally. (I got up and stirred during every commercial break. and since I was watching the playoffs… there were quite a few commercials)

in a small bowl, lightly beat the egg. Stir in 1/2 cup the rice mixture, then slowly, and while stirring the pot, pour the egg-rice mixture into the pot with the rest of the rice. Take care not to let the eggs curdle (as long as you stir what you pour into while you pour, you should be fine.) cook for about 5 minutes over low heat, just until mixture thickens. Do not let it boil, or it will curdle. Remove from heat. Split vanilla bean lengthwise and scrape out the seeds. put all the seeds as well as the pods into the pot and stir well to combine. once you’ve stirred, you can take out the pod.

Serve warm for breakfast or refrigerate and serve cold as dessert. It’s delicious both ways. You can stir in homemade whipped cream for an even more delicious treat!! In no time, your bowls will look like ours: licked clean. Yum.

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