Rice Pudding, as simple as it is, can still be made a number of different ways. My mom called it "Rice with Milk" and basically cooked rice in milk. We sprinkled some sugar on it and it was good. I started making my version of rice pudding by using left over cooked rice and mixing it with a light vanilla custard.
- 3 cups cooked (non sticky) rice (cook 1 cup in 2 cups water with 3/4 tsp salt)
- 2 cups milk, divided
- 4 Tbsp flour
- 4 Tbsp sugar
- 2 egg yolks
- 1 tsp vanilla
- In a saucepan, heat 1 1/2 cups milk on medium heat.
- In the meantime (in a small bowl) mix flour, sugar and 1/4 c milk, blend egg yolks in well, then add vanilla and the final 1/4 cup milk.
- When milk in pot shows tiny bubbles on the edge, pour in egg mixture, stirring all the time, vigorously once it begins to thicken, until it is smooth and bubbly.
- Stir in cooked rice and pour into serving dishes. Serve warm or cold with a cinnamon/sugar mix, raspberry sauce or plain.
PS Make it gluten free by substituting the four Tbsp flour with three Tbsp cornstarch.