May 17, 2010
Justin loves rice pudding......and me!
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.