Creamy Rice Pudding
In a saucepan combine:
4 Cups Milk
1 Cup Sugar
1/4 Teaspoon Salt
2 Cups Cooked Rice
Cook for 1 hour 10 Minutes or until thick at medium heat, just below
boiling. Be sure to consistently stir with a flat, wooden spoon or heat
tolerant silicone.
Turn off heat.
Add:
1/2 Cup of warmed Cream (warm up cream for 30 seconds in microwave)
2 eggs: Temper the eggs by slowly adding the warm cream to the eggs while whisking.
Then slowly combine the the tempered egg and cream to the rice pudding mixure (be sure to whisk)
You can flavor your rice pudding with extracts or spices like cinnamon
or nutmeg. You can fold in melted chocolate or caramel sauce, add fresh
fruits or nuts. Whatever fits your mood!
