Talk about comfort food!
The top of this pudding is custard and the rice settles to the bottom…and the whole thing is amazingly yummy! We lost this recipe for almost eight years and tried about twenty-five other rice-pudding recipes, but could never get it so creamy and yummy. While working on my cookbook I went though all my recipes and books-trust me, this was no small task!—and found it! My kids went crazy!! That very night we made two recipes and—can you believe it?—we ate it all!
Enjoy!
8 cups whole milk, divided
1 cup jasmine rice (regular rice works great too)
1 cup golden raisins
½ cup butter
4 cups whole milk
8 beaten eggs
2/3 cup sugar
1 tablespoon vanilla
1 teaspoon salt
Ground cinnamon, nutmeg, or allspice
Fresh whipped cream or half-and-half
Fresh raspberry's in a sugar sauce
In a four-quart heavy sauce pan bring 4 cups of milk, rice, and raisins to a full boil, then quickly reduce heat. Cover and cook over very low heat until rice is tender, stirring several times. (Watch carefully to prevent boil-overs.)
When rice is fully cooked—approximately 15 minutes—remove from heat and stir in butter until melted. Meanwhile, in a large bowl combine remaining 4 cups milk, eggs, sugar, vanilla, and salt, and gradually stir into the cooked rice mixture. Pour into a well-greased 3-quart baking dish. Bake uncovered at 325 for 30 minutes. Stir and sprinkle with cinnamon, nutmeg or allspice (I generally use two of the three). Return to oven and bake another 25 minutes, until edges are set. The center will still be “wiggly.” Let sit 10 minutes. Serve with fresh whipped cream or half-and-half and a raspberry sugar sauce.
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