There are certain things my boys like. Like rice pudding. My oldest son Justin loves rice pudding. The creamier, thicker, the better (his words last night!). I was able to have a day all to myself on Sunday so I had a list of things I have been wanting to make that I decided to pull out and see what I could do about it. Rice pudding was on the top of my list and giving some to Justin was next on that list! I was lucky enough to see both sons on Sunday as Christopher was visiting Justin and he came over with him to pick up some rice pudding. I had a double son hug (more than once! ;o) on Sunday!)
For this rice pudding I decided to use what I had left of my Silk Vanilla Milk. I have found that I really love to cook and bake with the Silk Milk!
Creamy Stove-Top Rice Pudding
8 cups Silk Vanilla Light Milk
1 cup granulated sugar
1 cup long grain white rice
3 eggs, beaten
1/4 cup Silk Vanilla Light Milk
1/2 teaspoon salt
2 teaspoons pure vanilla (I use clear)
Cinnamon to taste
In a large saucepan combine 8 cups silk milk, 1 cup sugar and 1 cup rice. Bring to a boil, reduce heat and simmer for 1 hour.
While rice is cooking whisk the eggs, milk, salt and vanilla together. Set aside.
Pudding should be thickened after the 1 hour cooking time. Drizzle egg mixture into pudding mixture while whisking quickly to prevent making eggs scramble. Continue to cook for at least 2 minutes. Set aside to cool. Sprinkle with cinnamon to taste when ready to serve.