Who likes rice pudding? I guess a better question is, who doesn’t? Here’s a recipe I’ve had for years that I want to share because it’s so darn good you’ll make it over and over. And because it is, this recipe is forever committed to my memory so I can make it whenever the yearning strikes.
5 cups half and half , whole milk, or buttermilk (I like using half and half)
1 cup of uncooked rice
1 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon or nutmeg+
1 cup of seedless raisins (optional)
Scald the milk in the top of a double boiler. If you don’t have a double-boiler, make your own,. After the milk has been scalded, add the remaining ingredients. Stir to combine and stir frequently over medium heat. This should take about 2 hours, so be patient because once it’s done, OMG!
Serve warm, or refrigerate. I like it cold, but either way, add a dollop of whipped cream on top, a sprinkle of cinnamon and enjoy.