“This is the best and easiest rice pudding recipe I have tried. This recipe can also be cut in half. It is creamy, delicious, and doesn’t take anything but a periodic stir of the pot. It makes a huge amount and actually feeds more than 18 if you only serve 1/2 cup servings. But everyone that has tried it wants more. My family thinks it’s “Da Bomb” – even my son who refuses raisins eats every morsel.”
Ingredients: [‘rice’, ‘half-and-half cream’, ‘milk’, ‘sugar’, ‘butter’, ‘raisins’, ‘vanilla’, ‘ground cinnamon’, ‘ground nutmeg’]
Quantity of Ingredients: [“6 cups cooked and cooled rice (preferably medium grain, but long grain will work)”,”2 cups half-and-half cream or 2 cups evaporated skim milk”,”4 cups milk (I use skim or 1%)”,”1 1/4 cups sugar”,”3 tablespoons butter”,”1 cup raisins”,”2 teaspoons vanilla”,”2 teaspoons ground cinnamon”,”1 teaspoon ground nutmeg (use freshly grated for a world of difference)”]
Number of Servings: 18
Steps: [‘Into a large, heavy-bottomed pan, mix together all ingredients. On medium heat, stir occasionally while mixture comes to a simmer.’, “Continue stirring regularly throughout the process. You don’t have to stir constantly, but you can’t just walk away for very long either.”, ‘Once at a simmer turn down heat and continue to stir periodically. Allow to thicken to a creamy consistency (about 25-30 minutes).’, “Don’t let it get too thick. It should be only slightly thicker than a hearty cream soup. If it gets much thicker it will be too thick when it cools. Serve as desired, whether hot or cold.”]